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Pork Chops with Raspberry Sauce

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Main dish: Pork Chops with Raspberry Sauce

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Servings: 4

dried thyme, crushed

dried sage, crushed

salt

pepper

boneless pork loin chops

butter

olive oil

seedless raspberry jam

orange juice

white wine vinegar

fresh thyme

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
In the skillet, combine raspberry jam, orange juice, and vinegar. 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). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

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