Pork Chops with Raspberry Sauce

1/2 t dried thyme, crushed

1/2 t dried sage, crushed

1/4 t salt

1/4 t pepper

4 - 4 oz bonless pork chops

1 T butter

1 T olive oil

1/4 c seedless raspberry jam

2 T orange juice

2 T white wine vinegar

4 sprigs fresh thyme to garnish

Preheat oven to 200F. In small bowl, combine thyme, sage, s&p. Rub evenly over pork chops.

Melt butter and oil in nonstick skillet. Cook pork chops 4-5 min on each side, turning once. Remove from skillet and keep warm in preheated oven.

In skillet combine jam, juice and vinegar. Bring to a boil and cook 2-3 min, 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.