Pan-Seared Boneless Pork Chops

By RoketJSquerl

Ingredients

• 1 teaspoon fresh thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 Smithfield All Natural Boneless Pork Chops
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar

Details

Servings 4
Preparation time 10mins
Cooking time 18mins
Adapted from ourlifetastesgood.blogspot.com

Preparation

Step 1

In a small bowl combine 1 teaspoon fresh thyme leaves with 1/2 teaspoon dried sage, 1/4 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Rub evenly on pork chops. (This is easily doubled if you are making extra chops)

Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over mid-high heat. Cook pork chops for 3-4 minutes on each side to get a good sear on both sides. Check temperature in the thickest part of the pork chop with an instant read thermometer. It should read 140°F. Remove from skillet and set aside to rest. If your chops are extra thick they might need more time in the skillet or you can place them in a 200°F oven until cooked through. Let rest for 5-10 minutes.

In the same skillet, combine 1/4 cup seedless raspberry jam, 2 tablespoons orange juice, and 2 tablespoons white wine 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). Give it a taste and adjust as needed to suit your tastes. Serve sauce with chops and enjoy!

NOTE: If you aren't a fan of the tang vinegar offers, I advise to add 1 tablespoon of the white wine vinegar instead of 2 and then reduce the sauce to desired consistency. Give it a taste to see how that works for you. Add more as desired. Personally, I use the full 2 tablespoons - it is just right for my taste.

TIP: When I make this for company I always double the sauce. I double everything in the sauce except the vinegar.

Yield: