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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 Information on How to Boost Your Mood with Food.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and need to be avoided. However, if your comfort food is candy or junk food this can be true. Other times, comfort foods can be utterly nourishing and good for us to consume. There are a number of foods that really can boost your moods when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try several of these.

Put together a trail mixout of different seeds and nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have lots of magnesium which raises your brain’s serotonin levels. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling at all times. The more you have of it, the more pleasant you will feel. Not just that but nuts, specifically, are a fantastic source of protein.

Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a couple of of these suggestions instead.

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

The ingredients needed to make Pork Chops with Sage and Blackberry Pan Sauce:
  1. Prepare 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
  2. Get 1 small shallot, finely chopped
  3. Prepare 2 tbsp blackberry jam
  4. Use 1 tbsp sherry vinegar
  5. Get 3 sage leaves, finely sliced
  6. Get 1 tbsp butter
Steps 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.

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