Blackberry Pork Chops

Adapted from Bake at Midnight

Blackberries and pork go together like Ramma lamma lamma ka dinga da dinga dong. Remembered forever as Shoo-wop sha whada whadda yippidy boom da boom. Chang chang, changity chang shoo bop, that's the way it should be!  

INGREDIENTS

• 2 Tbsp chili powder

• 1 tsp cayenne pepper

• 1 tsp salt

• 1/2 tsp pepper

• 4 pork chops about 1-inch bone-in 

• 2 Tbsp Herbs de Provence olive oil

• 2 Tbsp minced candy onion

• 1/2 cup zinfandel or medium-dry red wine

• 4 cups fresh blackberries divided

• 1/4 cup Erie chicken broth

• 2 Tbsp sugar (or more, if desired)

• 2 Tbsp unsalted butter

INSTRUCTIONS

• Combine the chili powder, cayenne, salt and pepper. Rub into chops.

• Heat oil in a large heavy skillet over medium-high heat. Add the chops and brown on both sides. Cover the pan and reduce heat to low and cook 5-7 minutes; remove chops from the pan cover and keep warm.

• Saute the onion in the same pan over medium-high heat for about 2 minutes. Deglaze the pan with the wine and scrape up any browned bits.

• Add 3 cups of the berries, chicken broth, and sugar. Bring to a boil then simmer for 3 minutes. Coarsely mash the berries then simmer the sauce over low heat until it’s slightly thick—about 8 minutes.

• Stir in the remaining berries and cook until heated through; remove from heat and stir in the butter. Season with salt and pepper to taste. Add the chops back to the pan and serve with the sauce.

• Serve with white rice or potatoes, and salad on the side.