Easy 59 min

Pork Chops with Raspberry Sauce

asian european filipino french greek mediterranean middle eastern region sauce drink sweet sour bitter savory medium fast

Prep

24 min

Cook

35 min

Total

59 min

Ingredients (11)

½ teaspoon dried thyme, crushed g

½ teaspoon dried sage, crushed g

¼ teaspoon salt g

¼ teaspoon pepper g

4 (4 ounce) boneless pork loin chops g

1 tablespoon butter g

1 tablespoon olive oil g

¼ cup seedless raspberry jam g

2 tablespoons orange juice g

2 tablespoons white wine vinegar g

4 sprigs fresh thyme (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 200 degrees F (95 degrees C).

Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.

Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter-oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.

Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.

Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.