Raspberry Pork Chops

This is one of Mike's favorite meals. It kind of sounds complicated, but it really isn't. A side of mashed potatoes makes it complete.

1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
4 boneless pork loin chops
1 tbsp butter
1 tbsp olive oil
1/4 cup seedless raspberry jam
2 tbsp orange juice
2 tbsp white wine vinegar

Preheat oven to 200 degrees. In a small bowl, combine thyme, sage, salt and pepper, then rub mixture over pork chops.

Melt butter and olive oil in skillet. (You have to use both oil and butter or the sauce won't turn out right.) Cook porkchops for 4 - 5 minutes on each side. Remove from skillet and keep warm in preheated oven. (Sometimes I just stick them in the microwave without starting it.)

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 (it will thicken as it cools). Serve pork chops with sauce added on top.