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 chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
1 tablespoon orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)
Directions:
Preheat oven to 200 degrees.
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.