Pork Chops with Raspberry Sauce

Succulent herbed boneless pork loin chops paired with a tangy raspberry
sauce ... heaven on a plate! This is a special family dish or perfect for
company. I accompanied it with mashed potatoes and julienned steamed
carrots. My wife can't wait to have it again.


1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

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. 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. 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.

Yields: 4 servings
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/