Pork Chops with Raspberry Sauce
Description
These boneless pork loin chops are served with a tangy raspberry sauce made with jam, orange juice, and white wine vinegar for an elegant yet easy dinner.
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
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2 tablespoons white wine vinegar
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4 sprigs fresh thyme
Directions
1
Preheat the oven to 200 degrees F (95 degrees C).
2
Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
3
Melt butter and olive oil in a nonstick skillet. Cook pork chops in the hot butter and oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.
4
Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Sauce will thicken as it cools.
5
Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.