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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