Blackberry Sage Pork Chops
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
40075 kcal
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Course
Main Course
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Cuisine
gluten-free
Blackberry Sage Pork Chops
Description
This recipe centers on pork chops pan-seared to develop a browned exterior, which adds texture and flavor. A sauce made from blackberry jam, balsamic vinegar, butter, water, and dried sage is cooked in the same skillet, incorporating browned bits from the meat to deepen the taste. The blackberry jam provides sweetness while the balsamic vinegar adds acidity, both balanced by the earthiness of sage.
The sauce is simmered until thick enough to glaze the chops, complementing the tender meat with a sticky, flavorful finish. Thin pork chops cook quickly and the sauce’s rich fruity tang lifts the dish beyond simple pan-fried meat. This combination can be served with side dishes like roasted vegetables or grains that absorb the sauce.
When using thick-cut chops, additional simmering in the sauce ensures they cook through after searing. This method helps keep the meat moist and infuses it with more of the sauce’s flavor.
Ingredients
- 4 pork chops $4.15, thin center cut, about 1 lb. total
- salt $0.05, pinch
- black pepper $0.05, pinch
- 1 Tbsp olive oil $0.16
- 1/2 cup blackberry jam $1.38, or preserves
- 1 Tbsp butter $0.10
- 2 Tbsp balsamic vinegar $0.40
- 1 Tbsp water $0.00
- 1/2 tsp sage $0.05, dried
- 1/8 tsp salt $0.02
Instructions
- Take the chops out of the refrigerator and let them warm on the countertop for about 10 minutes. Remove them from the package, pat dry with a paper towel, then season both sides of each chop with a pinch of salt and pepper.
- Heat 1 Tbsp of olive oil in a large skillet over medium to medium-high heat. Once the oil is hot (it should appear wavy on the surface, but not be smoking), add the chops. Let the pork chops cook until browned on each side (3-5 minutes per side), then transfer them to a clean plate. Remove the skillet from the heat.
- Let the skillet cool for just a couple of minutes, then add the blackberry jam, butter, balsamic vinegar, water, and sage. Return the skillet to the burner and turn the heat on to low. Whisk the ingredients together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce. Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer over medium heat until it's thick enough to coat a spoon (5 minutes or so). Turn the heat off, taste the sauce, and add salt as needed (I added 1/8 tsp).
- Return the chops and any juices that have accumulated on the plate to the sauce. Coat each side of the chops in the sauce and let them warm through in the simmering sauce. Spoon the sauce over each chop after plating.
Notes
- For thick pork chops, after browning, simmer them in the blackberry sage sauce until fully cooked through to ensure proper doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 40075 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 400.75kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 24.13g | 48% |
| Fat | 20.88g | 32% |
| Sodium | 352.33mg | 15% |
| Fiber | 0.48g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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