Your Guests Have Left

August 25, 2009 by

The party is over ... the house guests are gone ... and it's just you and your honey tonight.

You're sad to see everyone leave, but at the same time it will be nice to have things back to normal.

And what's more normal than a homemade dinner for two?

You worked really hard all weekend entertaining and cooking for the party, so you don't want anything too complicated.  But you still want to make something interesting and flavorful.

Well this week I'm going to change things up a little on WhatToCookWhen.com...

The recipes will revolve around one key ingredient.  Often times you buy an ingredient to make a recipe, and end up with the rest of the it sitting around until you finally throw it out.

So this week my recipes will have you buy the key ingredient, and then use it up by the weekend.

And the key ingredient is ... raspberry preserves!

This first recipe takes simple boneless pork chops, and gives them a fancy makeover with the help of a raspberry balsamic reduction, with limited effort or money on your part.  Paired with wild rice or couscous and a steamed veggie, this dish will leave you and your honey feeling like you were treated to a nice dinner out, with the comfort (and savings!) of staying home all rolled into one.

So the next time it's just the two of you for dinner and you're looking for something simple but nice, go out and by a jar of raspberry preserves.  You have the perfect recipe for special dinner in.

Until our next meal,

Rebecca

Pork Chops with a Raspberry Balsamic Reduction

Ingredients:

Pork Chops with a Raspberry Balsamic Reduction

Pork Chops with a Raspberry Balsamic Reduction

  • 1/2 Tsp Dried Thyme
  • 1/2 Tsp Dried Sage
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 4 4 Oz Boneless Pork Loin Chops
  • 1 Tbs Butter
  • 1 Tbs Olive Oil
  • 1/2 Cup Raspberry Jam
  • 4 Tbs Orange juice
  • 3 Tbs Balsamic Vinegar

Directions:

  1. In a small bowl, combine thyme, sage, salt, and pepper, and slightly crush with the back of a spoon.
  2. Rub evenly over pork chops.
  3. Melt butter and olive oil in a nonstick skillet.
  4. Cook pork chops for 3 to 4 minutes on each side, or until center is just barely pink.
  5. Remove from skillet, place on a plate, cover with tin foil to keep warm, and set aside.
  6. In the skillet, combine raspberry jam, orange juice, and vinegar.
  7. Bring to a boil, and cook for 3 to 4 minutes, or until sauce is reduced to desired consistency. (Note: Sauce will thicken as it cools.)

Tip: The sauce by itself is far too strong, so don't be turned off if you taste it without the pork. Once added to the meat, it's the perfect of sweet and tartness.

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