This luscious smokey sweet raspberry sauce was a spontaneous invention. Tom and I decided to make dinner an event with video instruction. Lights! Camera! Action! Check out our video and let me know what you think.
Ingredients for the marinade:
Juice and zest of half a lemon
1 tbsp. garlic paste (or finely minced garlic)
2 tbsp. Dijon mustard
2 tbsp. extra virgin olive oil
2 fresh rosemary sprigs
Salt and pepper to taste
Ingredients for the sauce:
1/2 cup raspberry preserves
10 oz. fresh raspberries
2 tbsp. chopped chipotle peppers in adobo
1/4 cup minced shallot
juice of half a large orange
2 tbsp. extra virgin olive oil
1/2 cup of red wine
You will also need 2 boneless center cut pork chops
For the side dish:
Thick asparagus stalks, chopped into 1 inch pieces, about a cup
I used ruby red fingerling potatoes, cut into 1 inch pieces, but you can use yellow fingerlings, or purple, whichever you prefer or can find. Red skinned new potatoes work well too.
1 tbsp. extra virgin olive oil
Salt and pepper to taste
Step One:
Mix together the first 4 ingredients for the marinade. Slide the leaves off of the rosemary sprigs onto the chops, then spoon the marinade, season with salt and pepper to taste, cover and refrigerate 6 hours or up to overnight. You can use a plastic resealable bag for this if you like.
Step Two:
Preheat the oven to 400. After washing and chopping your vegetables, put them in a large resealable plastic bag and add the olive oil. Toss to coat evenly and put into a baking dish. Season with salt and pepper to taste. You can also use a spray bottle of oil. Place the vegetables in the oven uncovered for approximately 20 minutes. Place the meat into a baking dish if you marinated the meat in a bag and place it next to the vegetables. Bake uncovered for approximately 20 minutes or until the meat reaches 140 degrees.
Step Three:
While the meat and veggies are cooking, begin making the sauce. Add 2 tbsp. of olive oil to a medium skillet at med/high heat. Add the shallots, cooking till they begin to sizzle. Then add the container of fresh raspberries. next add the red wine. Simmer for a couple of minutes, breaking up the raspberries as they soften. Add the juice of half of a large orange. Continue to simmer a couple more minutes. Mix in the chipotle peppers and raspberry preserves, stirring until well blended. Continue to simmer until the raspberries are blended well into the sauce.
When the pork chops are 140 degrees, take them out of the oven, spoon the sauce over and garnish with some minced rosemary leaves if desired. Serve with the potatoes and asparagus on the side. Enjoy!
Serves 2
