Sweet Sauced Pork Chops

It is so good to be back!  While my husband was away, I have to admit I was too lazy to experiment much in the kitchen.

Servings: 4

Total Time: 30 minutes

Active Time:  25 minutes

Make It a Meal: As pictured, I serve with buttered lemon broccoli and mashed potatoes.


  • 1 tbsp salted butter
  • 1 tbsp olive oil
  • 4 pork chops (approx 1 lb)

Spice Rub:

  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sage
  • 1 tsp thyme


  • 1/4 cup raspberry jam
  • 2 tbsp white wine
  • 2 tbsp orange juice


  • Small bowl (I love using the colored kids’ bowls from Ikea)
  • Large cutting board
  • Kitchen scissors (or kitchen knife)
  • Large skillet
  • Meat thermometer
  • Small or medium skillet
  • Stovetop


  1. Mix the spices together in the small bowl.
  2. Heat butter and olive oil in the large skillet over medium heat.
  3. Cut excess fat from the pork chops with the scissors.  Rub the pork chops with the spice mix on either side of each.
  4. Once butter and olive oil have melted, add pork chops to the skillet and increase heat to medium high.  Cook on each side for 5-8 minutes until internal temperature reaches 160F.
  5. While pork chops cook, combine the orange juice, white wine, and raspberry jam in the small/medium skillet over medium heat.  Mix until jam has thinned.  Bring to a boil and cook 3-5 minutes until jam has completely thinned and mixed with the juices.  Bring the heat down to low, stirring every once in a while to keep from burning or returning to boil until pork chops are cooked.
  6. When thoroughly cooked, remove pork chops and cut width wise (I used a transfer plate to keep the juices from messing up my dinner plates).  Coat with the sauce to serve.

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