From emaillists@britanniabear.demon.co.uk Thu Feb 23 11:02:10 2006 Date: 23 Feb 2006 08:57:44 GMT From: Glasshousejohn Newsgroups: rec.food.recipes Subject: Pork Chops with Raspberry Sauce Followup-To: rec.food.cooking, rec.food.recipes Pork Chops with Raspberry Sauce Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My wife can't wait to have it again. 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 4 sprigs fresh thyme (optional) 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). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme. Yields: 4 servings -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/