Ingredients
4
4 servings
- •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)
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 113
- Carbohydrate: 15g
- Fat: 6g
- Fiber: 0g
- Protein: 0g
- Sugar: 13g
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