Blackberry and Sage Pork Chops

May 17, 2012

We rely pretty heavily on fruit in the May Squared house. Now, this is not something I’m ashamed of. Quite the contrary–I’m proud. When spring/summer hits, we start adding fruit to just about everything—salads, pizza, sandwiches, waffles… I think you get the idea.

This recipe came to fruition (ha! fruit pun!) when I discovered some stray blackberries hanging out in the refrigerator. I had made muffins and had just about half of a container left. Trying something new just felt like the right thing to do.

So I thought, why not make a sauce for the pork chops also living in the refrigerator?

The slight sweetness of the berries is a great compliment to the pork chops. I also added a little red wine and sage to the sauce. Keeping the berries fairly whole allows for nice, juicy bites.

Blackberry and Sage Pork Chops

Pork chops grilled and seasoned to your preference

1 cup blackberries

1/2 teaspoon fresh sage, finely chopped

1/2 cup red wine

1-2 tablespoons balsamic vinegar

1 tablespoon butter

1 teaspoon freshly ground pepper

1/2 teaspoon salt

Combine the above ingredients (minus the pork chops) in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until the mixture thickens, about 10-15 minutes.

Top grilled pork chops with blackberry mixture and garnish with fresh sage.

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