1 teaspoon butter or margarine
4 boneless pork chops, 3/4" thick - (1 1/4 lbs)
1/2 cup seedless raspberry jam
1/3 cup raspberry or balsamic vinegar
1/4 cup Dijon mustard
1 teaspoon grated orange peel
1 1/2 teaspoons chopped fresh thyme leaves
Directions: one line for each direction. When saved the lines will be numbered.
Heat butter in large skillet on medium-high heat. Add chops; cook on both sides about 5 to 7 minutes or until browned.
Mix remaining ingredients; add to skillet. Simmer, uncovered, until sauce is reduced to a glaze consistency and chops are tender, about 5 minutes, turning chops frequently.
