Pork Chops with Blackberries

To give this simple but stunning dish extra tenderness and taste, marinate the chops in 1 tbsp orange juice, 1 tbsp lemon juice and just a dash of soy sauce for 20 minutes before cooking.

Serves:  4

Ingredients:  350g (12oz) frozen blackberries; 3 tbsp dry white wine; 3 tsp sugar or to taste; 1 tbsp grated onion; good squeeze lemon juice; salt and freshly ground black pepper; 4 tbsp oil; 4 pork chops; 24g (1oz) butter; 450g (1 lb) waxy potatoes, peeled, chunked and parboiled; few fresh rosemary leaves; extra whole blackberries and blackberry or rosemary leaves for serving

  • First make the sauce.  Place the blackberries in a pan with the white wine and sugar.  Bring to simmering and add onion and lemon juice.  Cook until blackberries are soft.  Whizz to puree and season.  Pour into a jug and keep warm.
  • Heat 2 tbsp of the oil, season the chops and add them to the pan.  Cook, turning once.  At the same time, heat the remaining oil with butter in a separate pan and saute the potatoes until browned and tender.  Season and add the fresh rosemary leaves and toss around for one minute.
  • To serve, place the chops on warmed plates, spoon a little sauce around them and add potatoes.  Decorate with blackberries and blackberry leaves or rosemary sprigs.

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