Yummy Pork Dish

Pork Chops with Raspberry Sauce

"Fork-tender herbed bonelss pork loin chops paired with a tangy raspberry sauce...heaven on a plate! This is a family favorite dish and is a perfect dish to serve to dinner guests. I always serve with mashed potatoes & julienned steamed carrots. Comfort food at its best!"

1 tsp. dried tyme, crushed

1 tsp. dried sage, crushed

1/2 tsp. salt

1/2 tsp. pepper

4 (4 oz.) boneless pork loin chops

1 T. butter

1 T. olive oil

1/4 cup seedless raspberry jam

2 T. orange juice

2 T. white wine vinegar

1. Preheat oven to 325 degrees. In a small bowl, combine crushed thyme, sage, salt & pepper. Rub evenly over pork chops.

2. Melt butter and olive oil in skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and place on oven-proof dish. Cover with a lid or tin foil & place into oven. Bake for 45 minutes or until done.

3. De-glaze the skillet with white wine vinegar; stirring to loosen brown drippings. Add orange juice & raspberry jam. 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). Place chop on plate and drizzle with sauce.