4 (4 oz) boneless pork loin chops (mine were 3/4 inch thick and worked out perfectly with cooking time)
1/2 t dried thyme
1/2 t dried sage
1/4 t salt
1/4 t pepper
1 T butter
1 T olive oil
1/2 C seedless raspberry JAM
4 T orange juice
4 T white wine vinegar
Preheat oven to 200 degrees
combine thyme, sage, salt & pepper. (I also added some rosemary) Rub evenly over/onto pork chops.
Melt butter&olive oil on nonstick skillet.
THEN place pork chops in ...cooking for 4 minutes on each side, turning once. (anything more would have been too much for mine)
Remove from skillet & keep warm in preheated oven (covered with foil).
Using same skillet, combine raspberry jam, orange juice & vinegar. Bring to a boil, and cook for 3-4 minutes, or until sauce is reduced to desired consistency. I added a tsp of cornstarch to thicken it, although it thickens some as it cools.
Then pour the sauce onto 4 plates.
Place pork chops on top and top again with the remaining sauce.
Looks so gourmet and done in an instant. SO GOOD.
I plan on cooking it this way from now on.
I will try the sauce on chicken next time.
|I have to try this one. sounds yummy.
Thanks for sharing.
|Anything with thyme and orange is always good with pork I think... it sounds good, and I love fast and easy recipes|
|This sounds great. I'll have to put rasperry jam on our shopping list and try this out next week.|
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