Blackberry Sage Pork Chops

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  Pork Chops, Bone-In(454g)
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  pinch of salt and pepper ($0.05)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Blackberry jam or preserves(120g)
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  Unsalted Butter(15g)
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  Vinegar, Balsamic(30g)
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  1 Tbsp water ($0.00)
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  Sage, Fresh(3g)
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  1/8 tsp salt ($0.02)

Instructions

1. 1Remove the pork chops from the refrigerator and let sit at room temperature for 10 minutes. Pat dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until the surface appears wavy but not smoking, about 2–3 minutes. Add the pork chops and cook 3–5 minutes per side until golden brown and the internal temperature reaches 145°F. Transfer to a clean plate.
3. 3Remove the skillet from heat and let cool for 2 minutes. Add the blackberry jam, butter, balsamic vinegar, 2 tablespoons water, and fresh sage to the skillet. Whisk over low heat until the jam and browned bits dissolve into the sauce, about 2–3 minutes.
4. 4Increase heat to medium and bring the sauce to a simmer. Cook 5–7 minutes over medium heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt as needed.
5. 5Return the pork chops and any accumulated juices to the skillet. Coat each chop in the sauce and warm through over low heat for 2–3 minutes, spooning sauce over the meat.
6. 6Divide the pork chops evenly into 4 airtight containers while hot, distributing the blackberry sage sauce evenly among them. Cool to room temperature before sealing and refrigerating.