Barbecue & Sage Pork Chops

One of our fave pork dishes is Blackberry Sage Pork Chops, pan fried and then braised to tender, tasty perfection.


I had some nice bourbon brown sugar barbecue sauce leftover from making Super Bowl Nachos, and I got to wondering how that would translate replacing the blackberry preserves.

Quite nicely, as it turns out.

•2 thick cut bone-in pork shops
•Steak seasoning
•1 tbsp olive oil or butter

•1/2 cup BBQ Sauce
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1 tbsp water
•1/2 tsp dried sage
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tbsp balsamic vinegar

*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 the pork chops with your preferred steak seasoning and heat the oil or butter in a large skillet over medium high heat.

Add the pork chops, seasoned side down, and cook for four minutes.

Season the top of the chops, then turn over and cook for another four minutes, until both sides are nicely browned.

Remove the chops to a plate and reduce the heat to medium low.

Stir in the sauce ingredients, scraping the bottom of the pan to gather any of those tasty browned bits stuck to the bottom of the skillet, then whisk for about five minutes, until the sauce is nicely blended and thickened a bit.

Return the chops to the pan, spoon some of the sauce over each, then cover the skillet and cook for another ten minutes or so, basting the chops a couple of times, until they are cooked through and tender, and the sauce has thickened a bit.

Remove from the heat and let rest for five minutes before serving.

We totally enjoyed ours with the contessa’s roasted potatoes and a salad on the side.


Barbecue Sage Pork Chops or Blackberry?

Options are always a good thing.

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