Ingredients:
1 teaspoon dried thyme, crushed
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry or blackberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar or balsamic vinegar
4 sprigs fresh thyme (optional)
Directions:
- 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, if desired
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