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.