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Ingredients
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½ teaspoon dried thyme, crushed
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½ teaspoon dried sage, crushed
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¼ teaspoon salt
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¼ teaspoon pepper
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4 (4 ounce) boneless pork loin chops
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1 tablespoon butter
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1 tablespoon olive oil
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¼ cup seedless raspberry jam
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2 tablespoons orange juice
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2 tablespoons white wine vinegar
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4 sprigs fresh thyme (Optional)
Directions
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Preheat the oven to 200 degrees F (95 degrees C).
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Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
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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.
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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.
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Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.
Note:
You may substitute 1 teaspoon minced fresh herbs for 1/2 teaspoon dried herbs.
Nutrition Facts (per serving)
113 | Calories |
6g | Fat |
15g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 113 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 167mg | 7% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 0g | 1% |
Total Sugars 13g | |
Protein 0g | 0% |
Vitamin C 5mg | 5% |
Calcium 9mg | 1% |
Iron 0mg | 2% |
Potassium 23mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.