This might be the last unhealthy post for a while (I know, what am I thinking? I’m a terrible food blogger)*. I’m doing Jillian Micheal’s Ripped in 30 Days DVD and it comes with a meal plan. I’m sticking to the plan as much as possible, with the occasional jaunt to eat out with friends. The meal plan isn’t so bad – it includes a lot of food I eat anyway, from hummus and veggies to black bean chicken burritos. I’m putting my own spin on some of the recipes and I’ll have to share a few with you, along with what I think of both the workouts and the meal plan.
For now, I share with you a big ol’ hunk of meat that I smothered in fresh blackberry sauce. On Wednesday I told you about the picking blackberries at a local farm. I was determined not to make jam or bake a dessert with the berries. Too easy and typical for me. Instead, a savory meat dish seemed like a great alternative. While the sauce itself is on the sweeter side of things, it’s cooked down with vermouth, balsamic vinegar, fig jam and honey, and the flavors really compliment the pork chop.
Besides making jam, what do you like to do with summer fruit?
Recipe:
Pork Chops with Blackberry Sauce
Adapted from the Meat and Potatoes Foodie
Makes 2 servings
- 2 pork chops
- Salt and pepper to taste
- 2 T butter, divided
- 1 T olive oil
- 1 C fresh blackberries
- 1/2 C vermouth
- 1 T balsamic vinegar
- 1 t honey
- 1/2 t jam (fig if you have it)
- Pinch of pepper
Preheat oven to 200°F.
Generously season pork chop with salt and pepper on both sides. Over medium high heat, place 1 tablespoon of butter and olive oil in large rimmed skillet. Lower heat slightly and add season pork chops, cooking 3-4 minutes until there is a crust, then flipping over and cooking a few more minutes until cooked through (I used bone in and it wasn’t cooked through at this point, so I increased the oven temp to 300°F and cooked until the pork reached 260°F in the middle). Place chops on a pan in the oven to keep warm.
In the meantime, prepare the blackberry sauce. Drain excess fat from the pan and add 1 tablespoon of butter. Place over medium heat and add berries. Cook for around 4 minutes, stirring frequently. Add vermouth to pan and bring to a boil, then lower heat slightly and simmer until liquid is reduced by half. Add balsamic vinegar, honey, jam and pepper and cook a minute or 2 more, until sauce is slightly thickened.
Remove chops from oven and pour sauce over them. Serve immediately.
*I take that back. There will probably be sorbet, popsicles and cupcakes coming up in July. So that should hold you over!
Lindsey@Lindselicious
June 24, 2011 at 10:16 pm (13 years ago)Good luck on the food plan! Its tough to be a foodie and be on a meal plan. (For me anyways) The blackberry sauce looks so yummy. Love the color it creates.
Stephanie
June 25, 2011 at 8:26 am (13 years ago)@Lindsey – thanks! I haven’t stuck to it for every meal, and I think that’s ok. It’s hard when you love food!
Medeja
June 25, 2011 at 5:00 am (13 years ago)That sauce looks so good.. And Im sure tasted great with pork chops 🙂
Stephanie
June 25, 2011 at 8:27 am (13 years ago)@Medeja – it was great with the pork chops! I highly recommend this recipe.
Parsley Sage
June 25, 2011 at 7:10 am (13 years ago)Fabulous unhealthy post 🙂 Nice last hurrah. Good luck with your food plan! Buzzed!
Stephanie
June 25, 2011 at 8:27 am (13 years ago)@Parsley Sage – thanks!! 🙂
Ann
June 25, 2011 at 7:44 am (13 years ago)Wow – that looks really, really good! Picture is beautiful! I love fruit with pork and the more we can spread the word – the better!!
Stephanie
June 25, 2011 at 8:27 am (13 years ago)@Ann – thank you! Let’s spread the word, it’s amazing!
Liz
June 25, 2011 at 7:16 pm (13 years ago)Pies and shortcakes 🙂
I’d say this was a lot healthier than some other options with your berries…the pork blackberry combo looks phenomenal!
Stephanie
June 25, 2011 at 9:07 pm (13 years ago)@Liz – that’s true, some desserts could be way worse. The blackberries went great with the pork!
Erin @ Dinners, Dishes and Desserts
June 25, 2011 at 7:46 pm (13 years ago)What an amazing sauce! Great idea to combine it with pork. Good luck with the Jillian workout. She is TOUGH!!
Stephanie
June 25, 2011 at 9:07 pm (13 years ago)@Erin – thanks! I just finished week 1 and like her so far. Not sure how I’ll feel in week 3 and 4 though!
Nancy
June 26, 2011 at 8:06 pm (13 years ago)This sauce sounds delicious….what do you think about using it on Grilled Diver Scallops?
Stephanie
June 26, 2011 at 8:23 pm (13 years ago)@Nancy – I bet that would be great!
Angie@Angiesrecipes
June 26, 2011 at 9:32 pm (13 years ago)Love the sauce! A really mouthwatering photo.
kita
June 27, 2011 at 8:46 pm (13 years ago)Ive been tempted to try something savory with a fruit lately. It seems so bizarre to me! But my new taste for fruit makes me think it would be an awesome combination!
Stephanie
June 27, 2011 at 9:14 pm (13 years ago)@kita – This post made me think of you, actually, because you always have such awesome looking meat dishes. You should definitely try this! 🙂
Kelly
June 28, 2011 at 9:03 am (13 years ago)This looks soo delicious!! Thanks for sharing! 🙂
Stephanie
June 29, 2011 at 8:43 am (13 years ago)@Kelly – thanks for stopping by on Facebook and on the blog!
Sandra
June 28, 2011 at 3:13 pm (13 years ago)Love those chops this is super yummy. Good Luck with the meal plan and the workouts. Jillian can be kinda tough!
Stephanie
June 29, 2011 at 8:43 am (13 years ago)@Sandra – thanks! I just finished week 1, starting week 2 tonight…I’ll need the luck I think! 🙂
Joni Bennett
July 28, 2018 at 4:58 pm (6 years ago)After browning my 1 inch thick porkchops I baked them in the oven at 350 for one hour, covered. I’m a little paranoid about undercooked pork. They were perfectly done. I put the blackberry sauce on them just prior to serving. Yum yum!