Recipes/Blackberry Pork Chops

Blackberry Pork Chops hero
Episode: 
KCTS 9 Cooks A to Z

Presented by: Executive Chef Frank Lucarelli, Julia’s on Queen Anne, Seattle

Cook's Note: This is a summer favorite at Julia’s. Out of season, use frozen blackberries.

serves 4

Ingredients for Blackberry Sauce

  • 2 cups blackberries
  • 2 cups red wine
  • 1/2 cup Marsala
  • 1 bay leaf
  • 12 crushed whole peppercorns
  • 1 clove (optional)
  • 1 pinch of thyme
  • 1/2 cup sugar
  • 1 cup brown stock (beef, pork, or veal)

Ingredients for Semi-Candied Orange Rind

This keeps in the refrigerator and takes about 20 minutes to make; a great garnish for many dishes.

  • 1 orange, peel cut off in thin strips
  • 3 tablespoons sugar
  • 3 tablespoons white wine

Ingredients for Spicy Sauteed Greens

For the greens you may also include chard, mustard, escarole and kale.

  • 1 bunch baby bok choy, cleaned and trimmed
  • 1 bunch baby spinach
  • extra virgin olive oil
  • garlic, minced
  • salt and pepper

Ingredients for Pork Chops

  • 4 12-ounce bone-in pork loin chops, about 1-inch thick
  • kosher salt
  • black pepper
  • paprika
  • thyme
  • vegetable oil
  • 1 large fennel bulb
  • olive oil
  • chopped garlic (optional)
  • 4 servings your favorite mashed potatoes

Preparation

In a large saucepan reduce wine, spices and sugar by half, about 15 minutes. Add blackberries and stock and simmer for 30 minutes, reducing by half again. Vigorously press sauce through a large hole china cap strainer

Cover orange peel with water in a saucepan and bring to a boil. Drain and cover again with water, adding sugar and white wine. Over low heat, bring to a slow boil until syrupy. Keep peel in solution, and pull out as needed.

In hot oil, add garlic and chili flakes. Add greens, starting with the bok choy, then the spinach, salt and pepper. Use tongs to move greens around in pan and sauté over high heat for about 1 minute, until slightly wilted.

Rub chops with a mixture of kosher salt and crushed black pepper, paprika and thyme. Heat oil in a heatproof sauté pan. Sear chops: brown off on one side, about 1 minute. Turn over and brown second side. Finish in a 425 degree oven, about 12 minutes, to an internal temperature of 150 degrees. While cooking, check chops in oven and turn to evenly roast.

Cut off bottom of fennel bulb; cut bulb into 8 wedges (the core will hold the wedges together). Toss with olive oil, salt and pepper and garlic. Char on the grill about 10 minutes, turning to cook evenly.

Remove the chops from the oven and transfer to a plate. Add Blackberry Sauce to the pan juices and reduce for about 2 minutes. Finish with some cold butter to thicken the sauce or to reduce tartness (optional).

Prepare the Spicy Sautéed Greens and have your mashed potatoes ready.

To serve, arrange mashed potatoes in the middle of the plate. Add greens to one side. Drape a chop over the potatoes and garnish with 2 fennel wedges. Pour sauce over all and garnish with a few whole blackberries and some Semi Candied Orange Rind.

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