Recipe by Denise in da Kitchen
I found this recipe on Allrecipes and am posting it for future reference. It's a quick and easy recipe and the sauce looks a little tangy (not overly sweet).
Top Review by kttycat84
It smells great long before you're done cooking it. The pork was delicious, but we didn't really care for the sauce. All we could taste was the vinegar. The color was beautiful though. I think I'll try this recipe again, but with less than half of the vinegar.
- 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 See How It's Made
- 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.