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walton_eatsOh. My. God.
2 double loin pork chops (1-1/2 to 2 inches thick)
Kosher salt and freshly ground pepper
1 pint blackberries
1/4 cup blackberry or raspberry jam
1 small sweet onion, minced
1/2 cup red wine - cabernet or merlot
1 tablespoon lemon juice
2 tablespoons butter, divided
1 tablespoon olive oil
Preheat oven to 400F.
Season pork chops with kosher salt and pepper. Heat a saute pan until hot. Add olive oil and 1 tablespoon butter to pan. When butter is sizzling, add pork chops and brown well on both sides. Remove pork chops to baking dish and transfer to oven. Roast 30 minutes or until interior temperature reaches 130F.
Drain fat from pan. Heat other tablespoon of butter until sizzling. Add onion and saute until tender, about ten minutes. Add lemon juice and wine and bring to boil. Reduce heat and simmer until reduced by half, about ten minutes.
In the meantime, crush blackberries and push through fine mesh sieve extracting pulp and removing seeds. Mix with jam.
Add blackberry pulp and jam mixture to pan. Bring to a boil, then reduce heat and simmer for five minutes. Adjust seasoning. Keep warm until pork chops are done.
When pork chops are done, cover and let sit for five minutes. Plate pork chops and top with blackberry sauce.
(These were served with steamed basmati brown rice and sauteed green beans.)
2 double loin pork chops (1-1/2 to 2 inches thick)
Kosher salt and freshly ground pepper
1 pint blackberries
1/4 cup blackberry or raspberry jam
1 small sweet onion, minced
1/2 cup red wine - cabernet or merlot
1 tablespoon lemon juice
2 tablespoons butter, divided
1 tablespoon olive oil
Preheat oven to 400F.
Season pork chops with kosher salt and pepper. Heat a saute pan until hot. Add olive oil and 1 tablespoon butter to pan. When butter is sizzling, add pork chops and brown well on both sides. Remove pork chops to baking dish and transfer to oven. Roast 30 minutes or until interior temperature reaches 130F.
Drain fat from pan. Heat other tablespoon of butter until sizzling. Add onion and saute until tender, about ten minutes. Add lemon juice and wine and bring to boil. Reduce heat and simmer until reduced by half, about ten minutes.
In the meantime, crush blackberries and push through fine mesh sieve extracting pulp and removing seeds. Mix with jam.
Add blackberry pulp and jam mixture to pan. Bring to a boil, then reduce heat and simmer for five minutes. Adjust seasoning. Keep warm until pork chops are done.
When pork chops are done, cover and let sit for five minutes. Plate pork chops and top with blackberry sauce.
(These were served with steamed basmati brown rice and sauteed green beans.)
