PORK CHOPS with RASPBERRY SAUCE

PORK CHOPS with RASPBERRY SAUCE
" Goes great with mashed potatoes and julienne steamed carrots"

½ tsp. dried thyme, crushed
½ tsp. dried sage, crushed
½ tsp. salt
¼ tsp. pepper
4 94-oz) boneless pork loin chops
1 Tbsp. butter
¼ cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp. white wine vinegar
4 sprigs fresh thyme (optional)

Preheat oven to 200^. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a non-stick skillet. Cook pork chops for 4-5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice and vinegar. Bring to a boil, and cook for 2-3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce into a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Yield: 4 servings.