One of the easiest meals to prepare....start to table 30 min!
1/2 teaspoon each of dried thyme and dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4oz) boneless pork loin chops
1 tbls. butter
1 tbls. olive oil
1/4 cup seedless raspberry jam
2 tbls. orange juice
2 tbls. white wine vinegar (I used apple cider b/c that's what I had and it worked :) )
Directions:
Preheat oven to 200 degrees F. 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 about 5 min. on each side-only turn once. Remove from skillet and keep warm in preheated oven (I put on a cookie sheet w/sides).
In the skillet, combine jam, oj, and vinegar. Bring to a boil, and cook for 2 to 3 min. or until sauce is reduced to desired consistency (it will thicken more as it cools).
Spoon sauce in a pool on plates and top with pork chops.
Enjoy!
