Thursday, February 3, 2011
Pork Chops with Raspberry Sauce
1/2 tsp. dried thyme, crushed
1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. pepper
4 (4 oz.) boneless pork loin chops
1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp. white wine vinegar
4 sprigs fresh thyme (optional)
1. 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.
2. 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.
3. 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.
Notes: Brittany's sister, Kim, shared this recipe with us, and she found it on allrecipes.com. We obviously didn't follow the directions exactly, since our pork is bone-in, our raspberry sauce has seeds in it, and we put the sauce on top. Still, very tasty. I think this is only our second pork chop recipe on the blog, but we prefer this one to Pork Chops and Orange Rice.