Jalapeño Raspberry Glaze for Pork Chops Recipe

Ingredients

• 5–10 ml (1–2 teaspoons)Seasoning mix (see below)
• 4boneless pork chops, about 2 cm (¾ inch) thick
• 60 ml (¼ cup)raspberry-jalapeño preserve
• 30 ml (2 tablespoons)Dijon mustard
• 15 ml (1 tablespoon)balsamic vinegar
• 2.5 ml (½ teaspoon)dried thyme leaves
• 288 g (1 cup)salt
• 27 g (¼ cup)black pepper
• 36 g (¼ cup)garlic powder

Instructions

1. 1

   Season the chops

   Sprinkle 1–2 teaspoons of seasoning mix over both sides of the pork chops.

2. 2

   Grill the pork

   Grill the chops for about 4 minutes per side, or until the centre reaches 63°C (145°F).

3. 3

   Make the glaze

   Put the preserve, Dijon mustard, balsamic vinegar and thyme in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until the sauce has reduced to a glaze consistency.

4. 4

   Adjust the thyme

   If you prefer less thyme, reduce the amount and increase the preserve from 60 ml (¼ cup) to 120 ml (½ cup).

5. 5

   Glaze and serve

   While the chops are still hot, spoon the sauce evenly over them before serving.

What is raspberry-jalapeño glazed pork?

This dish pairs grilled pork chops with a sweet, sharp fruit glaze. Raspberry preserves and jalapeño are a familiar sweet-and-heat combination, while Dijon and balsamic bring savoury tang.

The recipe is an international-style take rather than a dish tied to one particular tradition. Its quick stovetop glaze gives the chops a lively finish without needing a long marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 30g protein, 10g carbs, 13g fat.

The pork provides most of the protein, while the preserve contributes most of the carbohydrates and sugars. Fat comes mainly from the chops, and the seasoning mix can contribute a substantial amount of sodium depending on how much is used. Pair a chop with salad or vegetables and a measured portion of rice or potato for a balanced plate.

The seasoning mix

Batch mix: the listed salt, black pepper and garlic powder make a large quantity of seasoning. The recipe uses only 5–10 ml for these four chops; store the rest in an airtight container for up to 6 months.

Light hand: because the blend contains a great deal of salt, start with the lower amount on the pork. You can always add more seasoning next time to suit your taste.

Build the glaze

Fruit and heat: raspberry-jalapeño preserve supplies both sweetness and chilli flavour in one ingredient. The Dijon and balsamic balance it with savoury sharpness.

Reduce gently: stir the ingredients as they cook over medium heat for 5 minutes. The glaze is ready when it looks thicker and clings to a spoon; avoid letting it catch on the bottom of the pan.

Grill the chops carefully

Even thickness: chops about 2 cm thick suit the stated grilling time. If yours are noticeably thicker or thinner, use the internal temperature rather than the clock as your guide.

Doneness: the recipe calls for 63°C (145°F) in the centre. Check the thickest part with a food thermometer, taking care not to touch bone if your chops have any.

Serve with something simple

Starchy sides: a baked potato or white rice makes a straightforward base for the sweet-savoury glaze. Roasted root vegetables are another good match.

Fresh contrast: a green salad with a simple dressing offsets the richness of the pork and glaze. Spoon the sauce over the chops while they are hot, just before serving.

Timing and preparation

Quick cooking: the stated total time is 15 minutes, with about 8 minutes of grilling and 5 minutes for reducing the glaze. Have the sauce ingredients ready before the chops go on the grill.

Keep the two stages in view: the pork cooks on the grill while the glaze reduces in a saucepan. If the chops finish first, keep them warm briefly while you complete the sauce.

Recipe notes & tips

• Measure out only 5–10 ml of the seasoning mix for the four chops.
• Bring the chops to an even thickness so they cook at a similar pace.
• Stir the glaze occasionally as it reduces to prevent it catching.
• Check the temperature in the thickest part of each chop.
• If you want a gentler thyme flavour, use less thyme and double the preserve as described.

Variations

• Use chicken: grill chicken pieces until safely cooked through, then spoon over the glaze.
• Try it with steak: serve the reduced sauce over grilled steak instead of pork.
• Make it fruitier: increase the preserve to 120 ml (½ cup) and reduce the thyme.
• Adjust the heat: choose a milder raspberry preserve if you prefer less chilli.
• Add a fresh finish: serve with a simple green salad for a crisp contrast.

Common mistakes to avoid

• Using too much seasoning: the mix is salt-heavy, so begin with 5 ml and add more only if needed.
• Relying only on the timer: chop thickness varies, so check for 63°C (145°F) in the centre.
• Boiling the glaze hard: high heat can make it catch; keep it at medium and stir occasionally.
• Pouring on the glaze too early: add it just before serving so the chops stay freshly grilled.
• Overdoing the thyme: reduce it and increase the preserve to 120 ml (½ cup) for a sweeter balance.

How to store

Refrigerate leftover chops and glaze promptly in separate airtight containers and use within 3 days. Reheat gently until steaming hot; warm the glaze in a small pan, adding a splash of water if it has become too thick.

Frequently asked questions