"This recipe was awesome, and my family devoured it. I found it on allrecipes.com. My changes are included."
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange concentrate
2 tablespoons white wine vinegar
Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, rosemary, sage, salt, and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Saute pork until cooked through (about 15 mintes). Remove from skillet and keep warm in 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.