Pan Seared Herb Pork with Raspberry Reduction

In a small bowl or ziplock bag, combine the pork chops with 2 tbsp Herbes de Provence Olive Oil, 1 tbsp Herbes de Provence Seasoning, 4 thyme sprigs, salt & pepper. Allow the pork to marinate for a minimum of 1 hour. Take the meat out of the fridge 30 minutes before cooking to bring to room temperature.

In a small bowl, crush the raspberries with the back of a fork and add them into a small nonstick pot with the orange juice. Bring these 2 ingredients to a rolling boil and then add the Raspberry Dark Balsamic, and the maple syrup. Bring the mixture back up to a rolling boil and reduce to a low simmer for 5-10 minutes. Remove from heat when it reaches desired thickness.

Heat a large skillet over medium-high heat. Add the Plain EVOO to the pan and allow it to heat up. Remove the thyme sprigs from the pork and set aside for later. Sear each chop for 3-5 minutes on each side. Once flipped, add the butter and the thyme sprigs back into the pan and baste the chops for the remaining cooking time or until internal temperature reaches at least 150°F. Remove from heat and allow to rest for 5-10 minutes.