I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, December 4, 2012

Butterfly Pork Chops & Spicy Blackberry Sauce

I do love a good pork chop.   I also love to change them up a bit.  This is really different, a little spicy but oh so good.  If you don't like spice try leaving out the jalapeño pepper.

(serves 4)

*4 cups blackberries
*1/2 cup granulated sugar
*1/2 jalapeño pepper, chopped (remove seeds for less heat)
*1/8 cup olive oil
*1/2 small yellow onion, minced
*2 garlic cloves, minced
*2 teaspoons cumin
*1/2 teaspoon chipotle chile pepper
*2 tablespoons balsamic vinegar
*1 teaspoon sea salt
*1/2 teaspoon salt
*1/2 teaspoon black
*2 tablespoons olive oil
*4 butterfly pork chops
*1/2 -3/4 cup chicken stock

~In a medium heavy bottomed saucepan, over medium heat cook blackberries, jalapeño pepper & sugar, stirring constantly.
~Once they are heated up, mash them with a potato masher.
~Simmer for about 5-10 minutes.
~Place a wire mesh strainer over a glass bowl.
~Pour blackberry mixture through the mesh strainer and into the bowl.
~Discard the pulp & seeds left in the strainer.
~Heat 2 tablespoon olive oil in a medium saucepan (I use my cast iron skillet).
~Add onions & garlic and sauté until onions are translucent.
~Add the blackberry mixture, cumin, vinegar & salt.
~Simmer for 4-6 minutes, stirring constantly.
~Remove from heat.
~Preheat oven to 350 degrees.
~Season pork chops with remaining salt & pepper.
~Heat 2 tablespoons olive oil in a oven-proof skillet (I use my cast iron pan).
~Cook the pork chops over medium heat, for about 5 minutes on each side side.
~Pour chicken stock into the pan.
~Cover the pan with a lid or aluminum foil.
~Bake for 30 minutes.
~Remove from oven.
~If the pan is dry add a 1/4 cup more chicken stock.
~Spoon blackberry sauce over each pork chop.
~Cover and bake another 15-20 minutes.

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