Pork Chops with Raspberry Sauce

Recipe Courtesy of Robin Siedel from Allrecipes.com

This recipe was mediocre. The raspberry sauce really just tasted like a runny jam. I definitely prefer my pork chops moist, well flavored and free of sauces.

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

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.

Chicken with Creamy Mustard Sauce

I got this recipe straight out of my Good Housekeeping Best Chicken Dishes cookbook. Quick, easy and delicious! Don't let the title deceive you, the flavor of this dish is very light on the mustard side. In fact, you can't taste it unless you're really looking for it. The second time I made this I went ahead and added red and yellow peppers for some color.

• 1 tablespoon butter
• 1 pound medium mushrooms, thinly sliced
• 3 teaspoons vegetable oil
• 1 large onion (I used a medium one)
• 4 medium chicken-breast halves, cut into bite sized pieces
• 1/2 teaspoon salt
• 1 package (9 oz) frozen artichoke hearts (I used a small jar of hearts)
• 1 cup half and half or light cream
• 1/2 cup water
  
• 1/4 cup Dijon mustard with seeds
• 1 tablespoon chopped fresh parsley

Directions:

1. In a large non-stick skillet, melt butter over medium-high heat. Add mustard and cook about 15 minutes until well browned and liquid evaporates from skillet. Transfer mushrooms to bowl.

2. In the same skillet, heat 1 teaspoon oil over medium heat. Add onions and cook until tender and golden. Transfer to bowl with mushrooms.

3. In skillet, heat remaining 2 teaspoons oil over medium heat. Add chicken breast pieces and cook until golden (about 10-12 minutes). Add mushrooms, onions, salt, artichoke hearts and 1/2 cup of water; heat to boiling. Reduce heat to medium and cook chicken covered 5 minutes longer.

4. Reduce heat to medium-low. Stir in half and half and Dijon mustard; heat through. Sprinkle chicken with parsley and serve!