I regret not garnishing the dish with something green for a prettier photo, but trust me, they tasted just perfect! The combination of the sweet raspberries and firey chipotle went so well with the meat. The vinegar and sugar also added a perfect tang. To make sure that I didn't waste any of the yummy sauce, I made some couscous to soak it all up! Quick and easy weeknight dinner!
1/4 c diced onion
1 tsp minced garlic
1 Tbsp chipotle chiles in adobo, chopped
1 c fresh raspberries
2 Tbsp cider vinegar
1 Tbsp balsamic vinegar
1/4 c beef stock
1/4 c granulated sugar
1/4 tsp salt
2 boneless, center-cut pork loin chops, (1/2 to 3/4-inch thick)
1 Tbsp vegetable oil
1. Heat oil in heavy-bottomed skillet over medium-high until smoking. Pat pork chops dry and season with salt and pepper. Add to skillet and cook until browned, 2 to 3 minutes per side. Remove chops and transfer to a plate.
2. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Stir in the vinegars and stock, scraping up brown bits. Add the sugar and salt, and bring to a boil. Add chops back, reduce heat to medium and simmer until chops register 145°F, 1 to 2 minutes.
3. Remove chops to serving platter. Turn heat up to high and reduce sauce by half, 5 minutes. Pour over chops.