Blackberry and Sage Pork Chops

My husband came across this recipe at; a site he gets a fair number of tasty looking recipe notifications from, and that he then passes on to me.

Yeh. I could sign up to get the notifications, too, but you would not believe how many “New! Now! Next!” recipe notices I get in the average day.

Strangely (especially if you knew me), only a little bit less than notices advising me on the ‘Cutest New Haircuts!’ and such.


I looked, I thought, “hmmm, this looks good!” And went out to gather the ingredients. The original recipe called for blackberry jam or preserves, and the closest I could come was jelly. Still a win.

Also, I keep three types of balsamic vinegar in the house: a 24 year aged that is thick and syrupy and really too nice to go into a sauce. And then a white oregano balsamic and a fig balsamic. I went with the fig balsamic because, why not?

•4 bone-in pork shops (I used 2 thick cut)
Seasoned Salt
•Black Pepper
•1 tbsp olive oil

•1/2 cup blackberry jelly
•1 tbsp butter
•2 tbsp fig balsamic vinegar
•1 tbsp Sherry Peppers Sauce*
•1 tbsp water
•1 tbsp butter
•1/2 tsp dried sage
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp Seasoned Salt

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Season both sides of the chops with the Seasoned Salt and pepper, then cook in a pan with the warmed olive oil over medium high heat for about five minutes per side, until nicely browned.

Remove the chops from the pan and stir the sauce ingredients together over low heat until they have picked up any browned bits from the bottom of the pan.

Return the chops to the pan, spoon the sauce over and warm through.

Note: thick cut chops, like I used, will more than likely not be cooked enough during the browning stage, so cover the pan with the chops in the sauce and cook over low for another few minutes until your chops are cooked to suit your taste.

Absolutely delicious, and, a whole lotta flavor for very little time and effort.

Go ahead, try it soon!

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