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Pork Chops with Sage and Blackberry Pan Sauce
Pork Chops with Sage and Blackberry Pan Sauce

Before you jump to Pork Chops with Sage and Blackberry Pan Sauce recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

For the most part, people have been taught to think that “comfort” foods are not good for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods may be super healthy and good for you. There are some foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, you may be astonished to discover, are wonderful at battling depression. Just see to it that you don’t get rid of the yolk. When you wish to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, specifically the egg yolks, are rich in B vitamins. B vitamins can truly help you raise your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that affect your mood. Try to eat an egg and feel a lot better!

Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a couple of of these tips instead.

We hope you got benefit from reading it, now let’s go back to pork chops with sage and blackberry pan sauce recipe. You can cook pork chops with sage and blackberry pan sauce using 6 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Pork Chops with Sage and Blackberry Pan Sauce:
  1. Provide 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
  2. Provide 1 small shallot, finely chopped
  3. Provide 2 tbsp blackberry jam
  4. Use 1 tbsp sherry vinegar
  5. Get 3 sage leaves, finely sliced
  6. Use 1 tbsp butter
Instructions to make Pork Chops with Sage and Blackberry Pan Sauce:
  1. Add a knob of butter and a splash of olive oil to a medium stainless pan on medium-high heat. Season the chops with salt and pepper and sear them in the pan for 3 minutes per side. Remove the chops to a plate.
  2. Drain the oil from the pan and add a fresh knob of butter. Add the shallots and fry for 1 minute until softened. Stir in the jam, vinegar, sage and a few tablespoons of water. Bring to a simmer and scrape the bottom of the pan with a wooden spoon. Let cook until the sauce is reduced to a syrupy consistency, about 2 to 3 minutes. Add the butter and stir until the sauce is smooth and glossy. Add salt and fresh cracked pepper to taste.
  3. Return the chops and any juices to the pan. Let them warm through for 1 minute, then flip the chops and let them warm through 1 minute on the other side. Serve with the sauce spooned generously over top.

Drain the oil from the pan and add a fresh knob of butter. Serve with blackberry sauce; garnish with sage sprigs, if desired. The blackberry sauce did take a lot of time and mine was not very thick at all, however it. 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.

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