Raspberry Sauce Over Pork Chops, With Garlic Mashers

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) 




Directions
1. 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.
2. 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.
3. 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. 


Served with garlic mashed potatoes, and peas.

Sweet & Sour Sauce

3/4 cup brown sugar
1/3 white vinegar
1 TB catsup

2/3 pineapple juice
1/4 cup soy sauce (optional)
2 TB cornstarch


Whisk cornstarch into liquid ingredients. Combine remaining ingredients and bring to a boil over med heat. Stir often until thickened, about 3 minutes.