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Pork Chops with Raspberry Sauce


"Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again."
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
4

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
  • 4 sprigs fresh thyme (optional)

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.


Note:

You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.