Pork Chops With Raspberry Sauce - cooking recipe

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
    4 sprigs fresh thyme (optional)
Preparation
    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.
    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.

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