Recipe of Favorite Pork Chops with Sage and Blackberry Pan Sauce

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork chops with sage and blackberry pan sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork Chops with Sage and Blackberry Pan Sauce is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pork Chops with Sage and Blackberry Pan Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have pork chops with sage and blackberry pan sauce using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pork Chops with Sage and Blackberry Pan Sauce:

1. Make ready 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
2. Get 1 small shallot, finely chopped
3. Take 2 tbsp blackberry jam
4. Make ready 1 tbsp sherry vinegar
5. Prepare 3 sage leaves, finely sliced
6. Make ready 1 tbsp butter

Instructions to make Pork Chops with Sage and Blackberry Pan Sauce:

1. Add a knob of butter and a splash of olive oil to a medium stainless pan on medium-high heat. Season the chops with salt and pepper and sear them in the pan for 3 minutes per side. Remove the chops to a plate.
2. Drain the oil from the pan and add a fresh knob of butter. Add the shallots and fry for 1 minute until softened. Stir in the jam, vinegar, sage and a few tablespoons of water. Bring to a simmer and scrape the bottom of the pan with a wooden spoon. Let cook until the sauce is reduced to a syrupy consistency, about 2 to 3 minutes. Add the butter and stir until the sauce is smooth and glossy. Add salt and fresh cracked pepper to taste.
3. Return the chops and any juices to the pan. Let them warm through for 1 minute, then flip the chops and let them warm through 1 minute on the other side. Serve with the sauce spooned generously over top.

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