1 tsp. fresh thyme, minced OR 1/2 tsp. dried thyme, crushed
1 tsp. fresh sage, minced OR 1/2 tsp. dried sage, crushed
1/4 tsp. salt
1/4 tsp. pepper
4 (4-oz.) boneless pork loin chops
1 tbs. butter
1 tbs. olive oil
1/4 c. seedless raspberry jam
2 tbs. orange juice
2 tbs. white wine vinegar
4 sprigs fresh thyme, for garnish
In 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.
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