Real Recipes From Real Home Cooks ®

pork chops in blackberry-sage sauce

(1 rating)
Recipe by
Vickie Parks
Renton, WA

This recipe was making its rounds on Facebook a few years ago, and it sounded delicious, so I gave it a try (actually many tries). It was so delicious and was even liked by family members who don't usually care for pork chops. The pan sauce is delicious and flavors the pork chops really well. I've always served it with a side of rice or roasted herb potatoes (as the recipe suggested), because the sauce is also great for drizzling over them as well). I've always stuck with blackberry (or huckleberry) jam. But the recipe stated other preserves can be used, which provides endless possibilities

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Pan Fry

Ingredients For pork chops in blackberry-sage sauce

  • 4
    boneless pork chops
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1/2 Tbsp
    cooking oil
  • 1/2 cup
    blackberry preserves or blackberry jam
  • 1 Tbsp
    unsalted butter
  • 2 Tbsp
    balsamic vinegar
  • 1 Tbsp
  • 1/2 tsp
    ground rubbed sage
  • 1 Tbsp
    fresh sage, chopped (for optional garnish)

How To Make pork chops in blackberry-sage sauce

  • 1
    In a small bowl, mix together the salt, pepper and garlic powder, and sprinkle it over each of the pork chops.
  • 2
    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.
  • 3
    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.
  • 4
    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).
  • 5
    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.

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