A Cooking Fool

Pork Chops with Raspberry Sauce

Posted By: The Fool
Date: Friday, February 17 2006, at 10:04 a.m.

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! I accompanied it with mashed potatoes and julienned steamed carrots. 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) Directions 1. 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. 2. 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. 3. 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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Pork Chops with Raspberry Sauce
The Fool -- Friday, February 17 2006, at 10:04 a.m.

 

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Message: > Succulent herbed boneless pork loin chops paired with > a tangy raspberry sauce ... heaven on a plate! I > accompanied it with mashed potatoes and julienned > steamed carrots. > 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) > Directions > 1. 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. > 2. 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. > 3. 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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