Pork Chops with Raspberry Sauce

1. 1

   Preheat the oven to 200 degrees F (95 degrees C).

2. 2

   Mix thyme, sage, salt, and pepper in a small bowl. Rub the mixture evenly over the pork chops.

3. 3

   Melt the butter and olive oil in a nonstick skillet. Cook the pork chops in the hot butter-oil until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Move the pork chops to an oven-safe plate and keep warm in the preheated oven.

4. 4

   In the same skillet, combine the raspberry jam, orange juice, and vinegar. Bring to a boil and cook until the sauce reduces to the desired consistency, 2 to 3 minutes. The sauce will thicken as it cools.

5. 5

   Spoon the sauce in a pool onto a serving plate and place the pork chops on top. Garnish with thyme sprigs.

• Calories 373.81 kcal Moderate
• Protein 34.54 g Good Source
• Carbs 13.25 g Moderate
• Total Fat 19.08 g High
• Saturated Fat 7.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 121.94 mg High
• Sodium 96.51 mg Low Source
• Fiber 0.21 g Low Source
• Sugar 11.81 g High
• Added Sugar 8.33 g Moderate
• Calcium 5.27 mg Low Source
• Iron 1.03 mg Low Source
• Potassium 22.15 mg Low Source
• Vitamin A 1.95 mcg_rae Low Source
• Vitamin C 2.46 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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