Ingredients
½ tsp dried thyme, crushed
½ tsp dried sage, crushed
1 tsp SIDS SALT & PEPPER
4 boneless pork loin chops
1 tbsp rice bran oil
1 tbsp raspberry jam
2 tbsp orange juice
2 tbsp SIDS RASPBERRY VINEGAR
4 sprigs fresh thyme
Directions
Preheat oven to 95oC. In a small bowl, combine crushed thyme, sage and SIDS SALT & PEPPER. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4-5 minutes on each side, turning once. Remove from skillet and keep warm in oven.
In the skillet, combine raspberry jam, orange juice and SIDS RASPBERRY VINEGAR. Bring to a boil and cook for 2-3 minutes, 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.
