Easiest Way to Prepare Delicious Pork Chops with Sage and Blackberry Pan Sauce

Pork Chops with Sage and Blackberry Pan Sauce. I just know you two will get along beautifully and live a long, happy life as blackberry sage pork chops (until I eat you, anyway). For this particular pan sauce I combined blackberry jam, rich and tangy balsamic vinegar, a little butter for richness, and dried sage. The pan sauce is delicious and flavors the pork chops really well.

Serve with blackberry sauce; garnish with sage sprigs, if desired. The blackberry sauce did take a lot of time and mine was not very thick at all, however it had good flavor. I served this dish with roasted fingerling potatoes and steamed cauliflower. You can have Pork Chops with Sage and Blackberry Pan Sauce using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pork Chops with Sage and Blackberry Pan Sauce

1. Prepare 1 lb of boneless rib cut pork chops (about 5 chops, 1/2 in. thick).
2. It's 1 of small shallot, finely chopped.
3. Prepare 2 tbsp of blackberry jam.
4. You need 1 tbsp of sherry vinegar.
5. You need 3 of sage leaves, finely sliced.
6. It's 1 tbsp of butter.

Heat a medium saucepan over medium heat. Add blackberries, sage and broth; bring to a boil. Serve with blackberry sauce; garnish with sage sprigs, if desired. Now pour in the wine or vermouth.

Pork Chops with Sage and Blackberry Pan Sauce instructions

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..

As it boils, scrape up any browned bits in the skillet. Check for salt, then ladle this sauce over the chops. Tear the baguette into pieces so that some can accidentally fall into the sauce as you eat the. My family loved these chops from the first time I fixed them. Reduce the heat to low and add the pork chops, overlapping them in the pan.