Pork Chops with Raspberry Sauce

How to cook Pork Chops with Raspberry Sauce

Ingredients: 1/2 teaspoon dried thyme, crushed 1/2 teaspoon dried guru, crushed 1/4 teaspoon spice 1/4 teaspoon sprinkle 4 (4 ounce) boneless pork loin chops 1 tablespoon butter 1 tablespoon olive unguent 1/4 cup seedless raspberry obstruction 2 tablespoons orange power 2 tablespoons white wine vinegar 4 sprigs fresh thyme (voluntary)

Directions: Preheat oven to 200 degrees F (95 degrees C). In a small trundle, combine crushed thyme, sensible, corn, and mottle. Rub evenly over pork chops. Melt butter and olive oil in a nonstick skillet. Cook pork chops through despite 4 to 5 minutes on each side, turning some time ago. Remove from skillet and keep warm in preheated oven. In the skillet, combine raspberry slam, orange pith, and vinegar. Bring to a bubble, and cook against 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 cover, and top with pork chops. Garnish with sprigs of thyme.


Servings Per Procedure: 4

Amount Per Serving

Calories: 321

Total Fat: 18.4g Cholesterol: 73mg Sodium: 224mg Total Carbs: 14.9g Dietary Fiber: 0.2g Protein: 23g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving for the benefit of:4 peoples

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