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Pork Chops with Raspberry Sauce Recipe

Recipe by: Robin Seidel

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • 2Melt 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.
  • 3In 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.
Footnotes
  • Note
  • You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 113 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    113
    6%
  • Fat:
    6.3
    10%
  • Carbs:
    14.9
    5%
  • Protein:
    0.2
    < 1%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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