Easiest Way to Make Jamie Oliver Pork Chops with Sage and Blackberry Pan Sauce

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pork chops with sage and blackberry pan sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Pork Chops with Sage and Blackberry Pan Sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Pork Chops with Sage and Blackberry Pan Sauce is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pork chops with sage and blackberry pan sauce using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pork Chops with Sage and Blackberry Pan Sauce:

1. Take 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
2. Get 1 small shallot, finely chopped
3. Take 2 tbsp blackberry jam
4. Get 1 tbsp sherry vinegar
5. Get 3 sage leaves, finely sliced
6. Make ready 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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