So I have had this recipe for Raspberry Pork Chops for almost 15 years. It calls for sauteing frozen raspberries in butter with a diced granny smith apple and spooning it over grilled pork chops or tenderloin. A funny side story is that I made it for my younger brother one time and he announced he liked it, but it was not raspberry enough. I told him that is all it is since I reduced the raspberries down into a sauce. His response was “oh, I guess it can’t get much more raspberry then, huh?”
Well two weeks ago I had a guest mention something with raspberry jalapeno on it. I thought that sounded like an interesting and great combo and immediately decided to modify my recipe with the addition.
I experimented with it this last charter and it was a huge hit. They said they would have never thought of the combo, but it was sweet and spicy at the same time and it really worked together.
You never know this might be the “Recipe of the Month” on the newsletter in the very near future, so you should make sure you are signed up so you don’t miss out on it or any other savory choices.