If you think blackberries are only for dessert, think again.
Pork chops with a sage and blackberry pan sauce is surly to be the next trending recipe to be loved by all.
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Blackberry Sage Pork Chops
2 bone-in pork loin rib chops *see cook’s note
pinch of salt and pepper
1 tablespoon olive oil
1/2 cup blackberry jam or preserves
1 tablespoon butter
2 tablespoons balsamic vinegar
1 tablespoon water
1/2 teaspoon dried sage
1/8 teaspoon salt
If you’re using thick cut pork chops, they will likely not be cooked through after browning in the skillet.
When returning them to the skillet after making the sauce, let them simmer a few minutes longer in the sauce until cooked through.
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Remove chops from refrigerator and packaging. Let them warm on the countertop for about 10 minutes. Pat dry with a paper towel, season both sides of chops with salt and pepper to taste.
Heat olive oil in a cast iron skillet over medium heat. Once the oil is hot (but not smoking) add the chops. Cook each side 3-4 minutes or until browned on each side. Remove skillet from heat and transfer chops to a clean plate.
Do not return skillet to burner, allow it to cool for a few minutes. When cooled, return skillet to burner on low.
Add blackberry jam, butter, balsamic vinegar, water, and sage to skillet. Whisk together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce.
Turn the heat up to medium and let the sauce come to a simmer and thickens enough to coat the back of a spoon (5 minutes). Turn the heat off, taste the sauce, and add the 1/8 teaspoon of salt (if needed).
Return the chops with any juices that have accumulated on the plate to the sauce.
Coat each side of chops in the sauce and let them warm through in the simmering sauce.
Plate and serve chops with blackberry sauce.
More recipes using that deliciously yummy blackberry.
- Blackberry Mojito Tea Lemonade
- Grilled Figs & Eggplant Salad with Blackberry Fig Dressing
- Purple Sweet Potato Kale Cashew & Chicken Salad
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