pork chops with raspberry sauce

Pork

Pork Chops with Raspberry Sauce

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce are heaven on a plate! This is a special family dish or perfect for company. I accompany it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Ingredients

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

Directions

Preheat the oven to 200 degrees F (95 degrees C).
Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter-oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.
Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.
Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.