(plus a quick Strawberry–Walnut–Feta side salad)

This one leans into what the Raspberry White Balsamic does best: sweet-tart fruit that loves caramelized onions and makes a glossy pan sauce for pork or chicken. I’m also using its “strawberry preserves for salad dressing” tip for a fast side that echoes the flavors on the plate.

Ingredients (serves 4)

Pork & onions

• 4 bone-in pork chops (about 1–1¼″ thick)
• Kosher salt & black pepper
• 1 Tbsp neutral oil
• 2 Tbsp butter
• 2 medium yellow onions, thinly sliced
• ½ cup Raspberry White Balsamic
• ½ cup low-sodium chicken stock
• 1 Tbsp blood orange olive oil (or extra-virgin olive oil)
• 1 tsp Dijon mustard
• Optional: 1 tsp honey (for extra gloss)

Quick salad

• 5 oz baby spinach (or spring mix)
• 1 cup sliced strawberries
• ½ cup toasted walnuts, chopped
• ⅓ cup crumbled feta

2-minute vinaigrette

• 2 Tbsp strawberry preserves
• 2 Tbsp Raspberry White Balsamic
• 2 Tbsp olive oil
• Pinch salt & pepper

The product page suggests pairing with strawberry preserves for dressings, drizzling over salads with roasted walnuts & feta, and combining with caramelized onions + blood orange olive oil for pork or chicken—this recipe does all three.

Step-by-step

1. Season & sear. Pat pork dry; season well with salt and pepper. Heat a large skillet over medium-high with the neutral oil. Sear chops 3–4 minutes per side until deep golden. Transfer to a plate (they’ll finish in the sauce).
2. Caramelize onions. Reduce heat to medium. Add butter and onions with a pinch of salt. Cook, stirring, 10–12 minutes until jammy and deeply golden.
3. Build the pan sauce. Stir in Raspberry White Balsamic, simmer 30 seconds to reduce slightly, scraping up browned bits. Add stock, blood-orange olive oil, and Dijon (plus honey if using).
4. Finish the pork. Return chops and any juices to the pan. Simmer gently 3–6 minutes, turning once, until the sauce is glossy and pork hits 145°F. Rest 5 minutes.
5. Make the salad. Whisk vinaigrette ingredients until smooth. Toss greens with strawberries, walnuts, and feta; dress lightly.
6. Serve. Spoon onions and sauce over the chops; plate with the salad.

Tips & swaps

• Chicken thighs or breasts work great; simmer until just cooked through. temp13.atlas-design.live
• Extra bright: finish with a teaspoon more balsamic off heat.
• Meal prep: caramelize onions in advance; sauce comes together in minutes.