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.

Nutrition per serving