Pork Chops with Raspberry Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless pork loin chops1/2 teaspoon dried thyme, crushed1/2 teaspoon dried sage, crushed1 Tablespoon I can't believe it's not butter light1 Tablespoon olive oil1/4 cup seedless sugar free raspberry jam2 Tablespoons Trop50 orange juice2 Tablespoons white wine vinegarsalt & pepper, to taste
1. Preheat oven to 200 degrees.
2. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
3. 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 preheated oven.
4. 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, the sauce will thicken as it cools.
5. Place pork chops on serving platter and spoon sauce over the tops. Serve immediately.
Serving Size: Makes 4 servings
2. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
3. 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 preheated oven.
4. 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, the sauce will thicken as it cools.
5. Place pork chops on serving platter and spoon sauce over the tops. Serve immediately.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 277.3
- Total Fat: 12.5 g
- Cholesterol: 104.0 mg
- Sodium: 87.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.2 g
- Protein: 36.1 g
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