5 months ago
A simple recipe using seasonal blackberries and locally farmed pork.
Makes 4-6 Pork Chops
- 4-6 Porkchops
- 1/2 cup Canola/ Vegetable Oil
- 6 ounces Black Berries
- 1/4 cup white wine
- 1/4 cup water
- 1 Cinnamon Stick
- 1 pinch Cayenne Pepper
- 1/4 cup White Sugar
- 1/2 Lemon, juiced
- 1/4 cup Cornstarch Slurry (1 Tablespoon of Cornstarch mixed with 1/4 cup of water)
Liberally coat pork chop with salt. Let it sit out at room temperature for an hour. Rinse pork chop and dry with a paper towel.
Add oil to a heated pan and continue to heat on medium to medium high heat. The oil is ready when ripples start to form in the oil but before the oil starts to smoke. You can check the oil by putting in a small amount of the porkchop and listening to the sizzle of the meat. If it is a loud sizzle, the oil is ready.
When the oil is ready, add the porkchop to the oil, laying the meat away from your body. Sear for five minutes on both sides or until desired doneness is reached.
In a separate pan, pour white wine, water, black berries, cinnamon stick, cayenne pepper, and the lemon juice and bring to a boil.
Once the liquid is boiling, add in the cornstarch slurry and 1/4 cup of sugar.
Reduce heat and simmer for another five minutes.
Remove from heat and top porkchops with the blackberry sauce and fresh ground black pepper.
- 671 calories
- 55g total fat
- 4g saturated fat
- 0mg cholesterol
- 6mg sodium
- 43g carbohydrate (1g dietary fiber, 26g sugar)
- 1g protein