Rating: 4.6 stars
1064 Ratings
  • 5 star values: 720
  • 4 star values: 275
  • 3 star values: 56
  • 2 star values: 12
  • 1 star values: 1

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Note

You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.

Nutrition Facts

113 calories; protein 0.2g; carbohydrates 14.9g; fat 6.3g; cholesterol 7.6mg; sodium 166.9mg. Full Nutrition
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