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  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.

No comments:

Post a Comment