Blackberry Sage Pork Chops

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  1 lbs Pork Chops, Bone-In
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  pinch of salt and pepper ($0.05)
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  1 tbsp Olive oil

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

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  0.5 cup Blackberry jam or preserves
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  1 tbsp Unsalted Butter
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  2 tbsp Vinegar, Balsamic
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  1 tbsp 1 Tbsp water ($0.00)
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  0.5 tsp Sage, Fresh
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  0.1 tsp 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 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 over medium-high heat 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, the 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.