Pork Chops with Raspberry Sauce
1 tsp. fresh thyme, minced OR 1/2 tsp. dried thyme, crushed
1 tsp. fresh sage, minced OR 1/2 tsp. dried sage, crushed1/4 tsp. salt1/4 tsp. pepper4 (4-oz.) boneless pork loin chops1 tbs. butter1 tbs. olive oil1/4 c. seedless raspberry jam2 tbs. orange juice2 tbs. white wine vinegar4 sprigs fresh thyme, for garnishIn a small bowl, combine 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 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 into a pool on a serving plate, and top with pork chops. Garnish with sprigs of thyme.