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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 Try Using Food to Improve Your Mood.

In general, people have been conditioned to think that “comfort” foods are terrible for the body and need to be avoided. If your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. There are several foods that really can improve your moods when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all wonderful for elevating your mood. This is possible because these foods are high in magnesium which boosts serotonin production. Serotonin is the “feel good” chemical substance that tells your brain how you feel day in and day out. The more serotonin you have, the happier you will feel. Not just that, nuts, specifically, are a great source of protein.

As you can see, you don’t need to consume all that junk food when you want to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to pork chops with sage and blackberry pan sauce recipe. You can have 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. Prepare 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
  2. Use 1 small shallot, finely chopped
  3. Use 2 tbsp blackberry jam
  4. Use 1 tbsp sherry vinegar
  5. You need 3 sage leaves, finely sliced
  6. Prepare 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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