Pan-Fried Pork Chops and Blackberries

2014-11-12
  • Yield : 4 servings
  • Prep Time : 8m
  • Cook Time : 20m
  • Ready In : 28m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 4 (6-ounce) 3/4-inch thick bone-in pork chops
  • The Lady and Sons House Seasoning, recipe follows
  • 4 tablespoons butter
  • 1/4 cup canola oil
  • 1/2 cup dry white wine
  • 2 cups blackberries
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • Lemon wedges, for serving
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder

Method

Step 1

Sprinkle the chops with a generous amount of seasoning. Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops, in two batches if necessary, until golden, about 2 minutes per side. Transfer the chops to a paper towel-lined plate.

Step 2

Remove the skillet from the heat, add the wine, and return it to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

Step 3

Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cook until warmed through, 1 to 2 minutes. Serve with lemon wedges.

Step 4

Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.

Leave a Reply

Your email address will not be published. Required fields are marked *