Picture this: a warm evening, the sun setting, a gentle breeze carrying the scent of fresh herbs.
Suddenly, you crave a meal that matches the beauty of the moment—enter the blackberry sage pork chops. These chops aren’t just food; they’re an experience, a dance between savory and sweet that feels like a culinary hug.
It’s like discovering an old book in a modern café—unexpected yet perfect.
Steps
- Allow four thin center-cut pork chops, about one pound in total, to rest at room temperature for ten minutes. Pat them dry with a paper towel and season each side with a pinch of salt and pepper.
- Heat one tablespoon of olive oil in a large skillet over medium to medium-high heat. Once the oil appears wavy but not smoking, add the pork chops and cook until browned on both sides, approximately 3-5 minutes per side. Transfer the chops to a clean plate.
- Remove the skillet from the heat and let it cool slightly for a couple of minutes. Add half a cup of blackberry jam, one tablespoon of butter, two tablespoons of balsamic vinegar, one tablespoon of water, and half a teaspoon of dried sage to the skillet.
- Place the skillet back on low heat and whisk together the ingredients, ensuring the jam and browned bits dissolve into the sauce. Increase the heat to medium and simmer until the sauce thickens enough to coat a spoon, about 5 minutes. Taste and add salt as needed.
- Return the pork chops and any accumulated juices to the skillet, coating them in the simmering sauce. Allow the chops to warm through in the sauce before serving, ensuring they are cooked through if using thicker cuts.
- Serve the pork chops with the blackberry sage sauce generously spooned over them. Optional garnishes like fresh sage or basil can be added for extra flavor and presentation.
Ingredients
- 4 thin center cut pork chops (approximately 1 pound)
- 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
Nutritional Values
Calories: 1603kcal | Carbohydrates: 116g | Protein: 96.52g | Fat: 83.52g | Saturated Fat: 23.92g | Cholesterol: 339mg | Sodium: 1409.32mg | Fiber: 1.92g | Sugar: 101.68g
FAQ
- What is the purpose of using a pan sauce in this recipe?
- The pan sauce elevates a simple cut of meat, like pork chops, into a dish with restaurant-quality flavor. It is quick to prepare and helps incorporate the flavorful browned bits, known as “fond,” from the skillet into the sauce.
- What are the main ingredients needed for the Blackberry Sage Pork Chops sauce?
- The sauce requires blackberry jam, balsamic vinegar, butter, water, and dried sage. These ingredients combine with the pork juices and browned bits in the skillet to create a rich and savory sauce.
- How should I prepare the pork chops before cooking?
- Allow the pork chops to warm on the counter for about ten minutes, then pat them dry with a paper towel to aid in searing. Season both sides with a pinch of salt and pepper before cooking.
- What should I do if I’m using thick-cut pork chops?
- Thick-cut pork chops may not cook through during the initial browning. After returning them to the sauce, let them simmer until they are fully cooked.
- Can I substitute fresh herbs for dried sage in the recipe?
- Yes, if you have fresh sage or basil, they can enhance the dish’s flavor and would be a great addition to the Blackberry Sage Pork Chops.
Tips
- Room Temperature Chops: Allow the pork chops to sit at room temperature for about ten minutes before cooking. This helps achieve a better sear, as cold chops don’t brown as effectively.
- Maximize Fond Flavor: After browning the chops, use the flavorful brown bits left in the skillet, known as “fond,” to enhance your pan sauce. This adds depth and richness to the final dish.
- Adjust Cook Time for Thickness: If using thicker pork chops, ensure they are fully cooked by allowing them to simmer in the sauce longer. Thin chops likely cook through during the browning stage.
- Enhance Presentation: While not necessary, adding fresh herbs like parsley, sage, or basil just before serving can enhance the dish’s visual appeal and add a burst of fresh flavor.
Equipment
- Large Skillet – A good quality skillet is essential for browning the pork chops and making the pan sauce.
- Whisk – Useful for combining the sauce ingredients and ensuring a smooth consistency.
- Instant-Read Thermometer – Helpful for checking the internal temperature of the pork chops, especially if using thicker cuts.
