Pork Chops with Raspberry Sauce

Ingredients

• 0.5 teaspoons dried thyme , crushed
• 0.5 teaspoons dried sage , crushed
• 0.25 teaspoons salt
• 0.25 teaspoons pepper
• 4 , 4 ounce
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.25 cups seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 4 sprigs fresh thyme , Optional

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

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