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pork chops with raspberry sauce

serves 4
by Nancy

Ingredients

  • 1/2 teaspoon dried thyme crushed
  • 1/2 teaspoon dried sage crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 4 ounce boneless pork loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons white wine vinegar

Instructions

  1. preheat oven to 200 degrees.
  2. in a small bowl, combine crushed thyme, sage, salt, and pepper.
  3. rub evenly over pork chops.
  4. melt butter and olive oil in a nonstick skillet.
  5. cook pork chops for 4 to 5 minutes on each side, turning once.
  6. remove from skillet and keep warm in preheated oven.
  7. in the skillet, combine raspberry jam, orange juice, and vinegar.
  8. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
  9. spoon sauce in a pool onto a serving plate, and top with pork chops.