Pork Chops with Raspberry Sauce

I got this recipe from one of the girls I used to dinner swap with during dental school. I just made it the other night and had completely forgotten how YUMMY these are. My chops were pretty thick and I cooked them right out of the fridge just like it says...the insides were still a bit pink and raw according the to the cooking time listed. Next time I will remember to set the chops out and cook them from room temp...I think it will cook perfectly that way.


Pork Chops with Raspberry Sauce

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
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 juice
2 tablespoons white wine vinegar

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 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). Serve pork chops drizzled with the raspberry sauce.