“Delicious and healthy pork chops with raspberry sauce for an easy freezer meal you can serve up with simple side-on busy weeknights. Succulent herb boneless pork loin chops paired with a tangy raspberry sauce, heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can’t wait to have it again.”
Prep: 15 m Cook: 15 m Ready In 30 m
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Delicious and Healthy Pork Chop with Raspberry Sauce
To make this Delicious and Healthy Pork Chops with Raspberry Sauce, You’ll need the following Ingredients:
Ingredients:
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounces) 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 a 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
DELICIOUS AND HEARTY PORK CHOPS WITH RASPBERRY SAUCE
Delicious and Healthy Pork Chops with Raspberry Sauce
?"Delicious and healthy pork chops with raspberry sauce for an easy freezer meal you can serve up with simple side-on busy weeknights. Succulent herb boneless pork loin chops paired with a tangy raspberry sauce, heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again."
- 1/2 ?tsp dried thyme, crushed
- ?1/2 ?tsp dried sage, crushed
- ??1/4 ?tsp salt
- ??1/4 ?tsp pepper
- ?4 ?(4 ounces) boneless pork loin chops
- ?1 ?tbsp butter
- ??1 ?tbsp olive oil
- ??1/4 cup seedless raspberry jam
- ??2 ?tbsp orange juice
- ??2 ?tbsp white wine vinegar
- ?4 sprigs fresh thyme (optional)
-
?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.
-
?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 a preheated oven.
-
?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.