Pork Chops with Raspberry Sauce

Ingredients

• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• (4 ounce) boneless pork loin chops
• tablespoon butter
• tablespoon olive oil
• 1/4 cup seedless raspberry jam
• tablespoon sorange juice
• tablespoon swhite wine vinegar
• sprigsfresh thyme (Optional)

Instructions

1. Preheat the oven to 200 degrees F (95 degrees C).
2. Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
3. Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter oil until a instant read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven safe plate and keep warm in the preheated oven.
4. Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.
5. Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.