Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce, perfectly served with creamy mashed potato and your choice of steamed veg. A delightful twist on a classic family favourite.


4 servings

30 minutes

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.