Pork Chops with Raspberry Sauce

Recipe View Preheat oven to 200°F (95°C) to keep the pork chops warm. (5 minutes)

Recipe View In a small bowl, combine the crushed thyme, sage, salt, and pepper. Evenly rub the herb mixture over both sides of each pork chop. (2 minutes)

Recipe View In a large, non-stick skillet, melt the butter with the olive oil over medium-high heat. Once the butter is melted and the oil is shimmering, add the pork chops to the skillet. (2 minutes)

Recipe View Sear the pork chops for 4-5 minutes per side, or until an instant-read thermometer inserted into the thickest part of the chop registers 145°F (63°C). The chops should have a beautiful golden-brown crust. (10 minutes)

Recipe View Transfer the seared pork chops to an oven-safe plate and place them in the preheated oven to keep warm while you prepare the raspberry sauce. (1 minute)

Recipe View In the same skillet, add the raspberry jam, orange juice, and white wine vinegar. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. (2 minutes)

Recipe View Reduce the heat slightly and simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. Remember that the sauce will thicken further as it cools. (3 minutes)

Recipe View Spoon a generous amount of the raspberry sauce onto each serving plate. Place a seared pork chop on top of the sauce. Garnish with fresh thyme sprigs and serve immediately. (2 minutes)