raspberry jam give these pork chops with raspberry sauce a fancy ending that takes two minutes to put together
Ingredients
- 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
Instructions
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preheat oven to 200 degrees.
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in a small bowl, combine crushed thyme, sage, salt, and pepper.
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rub evenly over pork chops.
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melt butter and olive oil in a nonstick skillet.
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cook pork chops for 4 to 5 minutes on each side, turning once.
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remove from skillet and keep warm in preheated oven.
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in the skillet, combine raspberry jam, orange juice, and vinegar.
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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).
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spoon sauce in a pool onto a serving plate, and top with pork chops.
i used these items to make this dish:
CAST IRON SKILLET
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