Pork Chops In Blackberry Sage Sauce Recipes

BLACKBERRY-SAUCED PORK CHOPS

Steps:

• In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat., Sprinkle pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 5-7 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries.

PORK CHOPS WITH BLACKBERRY SAUCE

Steps:

• Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic and mustard. Bring to a boil. Combine cornstarch and steak sauce until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

PORK CHOPS WITH SAGE SAUCE

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
• Blot the surface of the pork chops dry and sprinkle with salt and pepper. In two batches, brown the chops about 5 minutes per side. Add the remaining oil for the second batch. Transfer to a platter and cover to keep warm.
• Drain off any excess oil from the skillet and return it to the heat. Add the vinegar and chicken broth, stirring to loosen any brown bits from the bottom of the pan. Bring to a boil and reduce the liquid by half, about 3 to 4 minutes. once the liquid is thick and syrupy whisk in the butter. stir in the chopped sage and pour over the pork chops. Garnish with sage leaves.

PORK CHOPS WITH BLACKBERRY-ZINFANDEL SAUCE

Steps:

• Combine chili powder, cayenne, salt, and pepper; rub onto chops.
• Heat oil in a large saute pan over medium-high heat; add chops and saute 4 minutes on each side.
• Cover, reduce heat to medium-low, and cook 5-7 minutes; remove chops, cover, and keep warm.
• Saute shallots in the pan over medium-high heat about 2 minutes.
• Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar.
• Bring to boil, simmer 3 minutes, then coarsely mash.
• Simmer sauce until slightly thick; add remaining berries, and cook until heated throughly.
• Off heat, swirl in butter; season with salt and pepper.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.