Pork Chops with Raspberry Sauce recipe

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Ingredients

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme

Nutrition Info

113.3 calories
carbohydrate: 14.9 g
cholesterol: 7.6 mg
fat: 6.3 g
fiber: 0.2 g
protein: 0.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 166.9 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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 husband can't wait to have it again.

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