Pork Chops with Raspberry Sauce

adapted from allrecipes.com, submitted by Robin Seidel

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 1/2 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.	In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2.	Add olive oil to a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet, cover and keep warm.
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.

My only tip is to let the sauce cool and thicken a little before spooning it over the pork chops.  I did it right away so it's not as thick in the picture.  I'm always looking for a sauce to go with my meat and I like this one.  Plus, it's easy and I usually have all the ingredients on hand.

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