Boneless Pork Loin Chops with Raspberry Sauce

 allrecipes.com Pork Chops with Raspberry Sauce

I love pork - it is no secret!  Of course it has to be cooked properly. Many folks are afraid of pork and tend to overcook it. After all, most of the meat thermometers advise you to cook pork to 160 degrees. Please don't ever do that! Those are old standards and it overcooks the pork to a dry, tough, tasteless, nasty something you don't want to eat (which is probably why many don't care for pork)! Pork should be removed from the oven between 140-145 degrees and let rest for about 10 mins. I like to remove it closer to 140 degrees.

This is a quick and easy meal you can make any night of the week, yet it is so delicious and impressive it is good enough for company! It is one of my faves!

Ingredients

• 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

Directions

Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a skillet over medium heat. Cook pork chops for 4 minutes on each side. 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.

This pairs perfectly with Garlic Spinach and Mashed Potatoes

NOTE:  If you aren't a fan of the tang vinegar offers, I advise to  add 1 tablespoon of the white wine vinegar and then reduce the sauce to desired consistency. Then 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 tastes.

TIP:  When I make this for company I always double the sauce. I double everything in the sauce except the vinegar. I do add more before serving if I feel it needs it.

Kiwi-Lime Pork Ribs

allrecipes.com Kiwi-Lime Pork Ribs

Another delicious recipe from my favorite website!

I think my family was a bit skeptical about this recipe, but they LOVED it! and best of all it was super easy!!

Madison wanted me to pair this with coleslaw, but I didn't get out to the grocery early enough to make the slaw. Also, I really felt with the sauce in this recipe would be too much sweetness (hard to believe I just typed that - can there be too much sweetness??). So, I opted for sauteed garlic baby spinach with mashed potatoes, and it was a winner! The flavors paired perfectly!

Because I can't leave well enough alone, I did adjust some of the seasonings in this recipe to suit our tastes

Ingredients

• 2 kiwis, peeled and sliced
• 1/2 cup white sugar
• 2 tablespoons cider vinegar
• 2 tablespoons lime juice
• 2 teaspoons salt
• 1 tablespoon chili powder
• 2 tablespoons cornstarch
• 1 clove garlic, minced
• 1 (3 pound) package country-style pork ribs

Directions

1.

Preheat oven to 400 degrees F

2.

Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce. Be sure to taste it and adjust the seasonings to your liking.

3.

Place pork ribs in a baking dish. The sauce will increase in volume, so be sure you use a baking dish with some depth.

4.

Drizzle blended kiwi sauce over ribs.

5.

Loosely cover ribs with a sheet of aluminum foil.

6.

Cook in preheated oven until pork reaches 140 degrees F. Check the temp around 45 minutes and remove when up to temp. Let rest for at least 5 minutes.

This pairs perfectly with Sauteed Garlic Baby Spinach on Mashed Potatoes