About this recipe:Pork chops are rubbed with a herb mix, then pan fried and served with a tangy raspberry sauce. Perfect for any day of the week. Serve with a side of vegetables and mashed potatoes.
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (115g) boneless pork loin chops
1 tablespoon olive oil
4 tablespoons seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 95 C / Gas 1/4. In a small bowl, combine crushed thyme, sage, salt and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a non-stick frying pan. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from frying pan and keep warm in preheated oven.
In the frying pan, combine raspberry jam, orange juice and vinegar. Bring to the 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.
You may substitute 1 teaspoon finely chopped fresh herbs for 1/2 teaspoon dried herbs.