Pork Chops in Blackberry-Sage Sauce
I've always stuck with blackberry (or huckleberry) jam. But the recipe stated other preserves can be used, which provides endless possibilities
4boneless pork chops
1 tspblack pepper
1 tspgarlic powder
1/2 Tbspcooking oil
1/2 cupblackberry preserves or blackberry jam
1 Tbspunsalted butter
2 Tbspbalsamic vinegar
1/2 tspground rubbed sage
1 Tbspfresh sage, chopped (for optional garnish)
How to Make Pork Chops in Blackberry-Sage Sauce
- In a small bowl, mix together the salt, pepper and garlic powder, and sprinkle it over each of the pork chops.
- Heat the oil in a large skillet over medium heat. When oil is hot, add the pork chops and let cook until lightly browned on each side (about 3 to 5 minutes each side for thin chops, or 7 minutes or longer each side for thicker chops). Transfer to a plate and cover with foil to keep warm.
- Reduce heat to low. Add jam, butter, balsamic vinegar, water and ground sage to the skillet. Whisk the ingredients, scraping browned bits from the skillet, until ingredients are well blended. Increase heat to medium and let sauce simmer about 6 to 7 minutes or until thickened. Season with salt and pepper, as desired.
- Return chops (and any liquid that accumulated) to skillet, and coat both sides of the chops with the pan sauce and let simmer a minute or two in the sauce (to re-heat the chops).
- To serve:
Place chops on individual plates, spoon pan sauce over chops, sprinkle each serving with chopped fresh sage, and serve immediately while still hot.