Strawberry Syrah Glazed Pork Chops

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Spicy Strawberry Syrah Glazed Pork Chop

Syrah, also known as Shiraz, is a flavorful and full-bodied wine often noted for blackberry and pepper flavors. Combined in a glaze with strawberries, brown sugar, star anise, vanilla, and orange zest, these flavors make the perfect complement to pork chops for a healthy dinner that everyone will love.


Spicy Strawberry Syrah Glazed Pork Chop

Spicy Strawberry Syrah-Glazed Pork Chops

Servings 4 servings


Strawberry Syrah Glaze

  • cups syrah wine
  • ½ cup light brown sugar
  • tsp star anise pods
  • ½ vanilla bean
  • Zest of half an orange removed in strips with peeler
  • ¼ tsp red pepper flakes
  • ½ cup frozen California strawberries
  • 1 tsp cornstarch

Pork Chops

  • 4 bone-in loin pork chops
  • Salt and black pepper
  • 4 tsp olive oil

To Serve

  • 4 cups fresh California strawberries stemmed and halved
  • 1 Tbsp chopped fresh mint

Couscous Pilaf (optional)

  • 1 ⅓ cups couscous
  • tsp olive oil
  • 2 cups chicken stock
  • Pinch saffron threads
  • ½ tsp salt
  • cup currants
  • cup diced dried apricots
  • cup toasted slivered almonds
  • cup pistachios


Nutrition information calculated based on pork chops alone and does not include the Couscous Pilaf.
With couscous, meal nutrition is: 
1427 kcals, 123g Carbs, 


Strawberry syrah glaze:

  • In a small non-reactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
  • Simmer over low heat until reduced to 3/4 cup. Strain into clean saucepan.
  • Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.

Pork chops:

  • Heat oven to 400°F.
  • Season pork chops with salt and pepper.
  • In ovenproof skillet, heat oil; sear pork chops on both sides.
  • Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.


  • Gently heat fresh strawberries in syrah glaze.
  • Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
  • Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.

Couscous Pilaf:

  • In medium skillet, sauté couscous in olive oil until golden; remove from heat.
  • Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
  • Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.


Serving: 1  chop | Calories: 861kcal | Carbohydrates: 43g | Protein: 53g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 1916mg | Fiber: 3g | Sugar: 35g
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