Pork Chops with Raspberry Sauce

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt1/4 teaspoon pepper
4  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

  • Prep 15 minutes
  • Cook 15 minutes
  • Ready In 30 minutes
    1. Preheat oven to 95˚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 pan. 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 pan, 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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