Pork Chops with Raspberry Balsamic Glaze How to

Pork Chops with Raspberry Balsamic Glaze How to


Balsamic Raspberry Glazes and Glazing are popular now so is this recipe.

I've made this Balsamic Raspberry Glaze recipe many times developing it until I was able to present the recipe you see below.  This recipe fully utilizes glazes and the glazing process. This recipe is relatively quick, convenient and easy to use. If desire you can change the dish to pork chops or chicken. The key to this recipe is creativity with a fresh new trend.

Glazes are meant to coat a particular item which not only improves the taste of the meat but also adds to the experience and enjoyment of the meal.

Balsamic-Raspberry Glazed Lamb or Pork Chops Ingredients

1 teaspoon butter
1 Rack of Lamb or Pork Chops
1/4 teaspoon salt, divided
1/2 teaspoon Jake's Southwestern Dry Rub
Cooking spray
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/4 cup port wine
2 tablespoons balsamic vinegar
1/3 cup raspberry or plum preserves
Chopped fresh parsley (optional)

Melt butter in a large nonstick skillet over medium-high heat. Sprinkle lamb evenly with 1/2 teaspoon of Jake's Southwestern Hickory Rub. Add lamb to pan; cook 3 1/2 minutes on each side. Remove from pan.

Coat pan with cooking spray. Add shallots and garlic to pan; sauté 30 seconds. Add port wine and vinegar to pan; cook 30 seconds, stirring occasionally. Stir in remaining 1/4 teaspoon salt and raspberry preserves; cook for 30 seconds or until smooth, stirring constantly. Return lamb to pan; cook 30 seconds or until desired degree of doneness, turning to coat. Sprinkle with parsley, if desired.

Notice, the Balsamic-Raspberry Glaze itself is actually the combination of raspberry preserves, balsamic vinegar and Port Wine.

Just exactly what is Balsamic Vinegar?

Balsamic vinegar which is actually known as (Italian: aceto balsamico), shortened to balsamic, is a very dark, concentrated, and intensely flavored vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems.

There are three basic types of Balsamic Vinegar. Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena), Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia), and Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena).

Two of the traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia. The actual names of the true vinegars are protected by trademark and copyright.  The lesser version is blended with wine vinegar to produce a more moderate product at a lower cost.  Of course the quality of the product in terms of intensity and flavor profile is reduced as well.  However, in more moderate dishes the lesser quality product is perfectly fine for home cooking or lower quality restaurant cooking.  

Should you choose to use a high quality balsamic vinegar with this dish is it important to ensure that you use a high quality olive oil and butter as well.  The balsamic will deliver its flavor but it could be masked by the lower quality ingredients when blended down.  The end result is that you will have better quality glaze result when you use high quality ingredients to start.  

Note: the glaze creation process is fairly easy and only requires the combination of the Balsamic and Raspberry or Plum preserves.  The two are further cooked and reduced down to intensive flavors and thicken the liquids converting them to the glaze state.  Also, having a small kitchen brush to apply the glaze will improve spread of the glaze on the lamb chops.  



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This product was added to our catalog on Wednesday 20 September, 2017.