Balsamic Onion and Garlic Pork Chops

OK, so, last post featuring my new fave Garlic Salad Dressing and Sauce, well, mebbe until after the weekend (we’re having folx over for the holiday).

This is a version of a recipe my husband found, Blackberry Sage Pork Chops, but I used some balsamic onion jam our cousins in Canada sent for Christmas.

The thing is, now I have to scour our better jams and jellies departments to find something close.

•2 thick cut pork shops
•Steak seasoning
•Black Pepper
•1 tbsp olive oil

•Balsamic onion jam (125 mL jar)
•1 tbsp butter
•1 tbsp Sherry Peppers Sauce*
•1 tbsp Garlic Sauce
•1 tbsp water
•1/2 tsp dried sage
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp steak seasoning

*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 1: for this batch, I used butterflied boneless chops because they were on sale.

Note 2: no balsamic onion jam? Blackberry preserves are a classic substitution.

Season both sides of the pork chops with steak seasoning and cook in the olive oil in a skillet over medium heat for three to five minutes per side.

Remove the chops to a rimmed plate to rest while you put the sauce together.

Add the sauce ingredients to the skillet over low heat and cook for about five minutes, scraping up any tasty browned bits on the pan bottom, until the jam and butter have melted and the sauce has thickened.

Return the chops, and any liquid from the plate, to the pan and spoon the sauce over the top of each.

Cover and cook until the chops are cooked through (160º or so), spooning the sauce over the chops every now and then.

Serve with the sauce over the chops.

All in all, a pretty stellar dinner.

Now, I am off to research gourmet jans and jellies because,  y’know, I can make it myself, but I really would rather just find a decent supplier.

Or, plan a trip back to Canada.

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