What to do on a summer’s Saturday when you kinda suddenly have folx coming over for dinner?
Why, pork chops, of course.
In fact, these pork chops are rather fancy (and company worthy), but they are also wicked simple to toss together in a pan, so, bonus, baby! All you need is the chops, some blackberry jam, and sage.
•5 thick cut butterflied pork shops
•1 tbsp olive oil
•1 jar (9 oz. or so) blackberry jam or jelly
•1 tbsp butter
•2 tbsp fig balsamic vinegar
•1 tbsp Sherry Peppers Sauce*
•1 tbsp water
•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.
Note: if your market has a decent cheese section, look there for interesting preserves.
Season both sides of the chops and allow to rest for ten minutes.
Warm the oil in a large skillet over medium-high heat, then add the seasoned chops.
Cook the chops for three to five minutes, just until nicely browned, then turn them over and cook for another three to five minutes to brown the other side.
Remove the chops to a plate and allow the skillet to cool down a bit.
Add the sauce ingredients to the skillet (no need to drain the pan) and cook over medium heat, whisking to combine and scraping up any crispity bits from the bottom until the sauce has thickened a bit, about five minutes or so.
Return the chops to the pan, cover, and continue to cook on low until the chops are heated through and nicely tender.
Serve with the sauce.
We had ours with a chopped Louis Salad and oven fried potato chips.
Winner winner company’s comin’ dinner!