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PORK CHOPS & BLACKBERRY SAUCE

This versatile sauce is delicious over pork chops, curried chicken, or braised chicken breasts.
Serves 4
 

INGREDIENTS

4 Pork chops, center cut
Small amount of oil for pan-frying
2 Tbl. butter
1/4 cup yellow onion, chopped
1/2 cup sherry
1/3 cup blackberry puree
1/4 cup currant jelly
1/4 cup chicken stock
1 Tbl. cornstarch
1/2 cup blackberries
 

DIRECTIONS

Add small amount of oil to pan. Brown chops on both sides; reduce heat and continue cooking until no pink remains, and meat is well cooked. Remove to platter and keep warm.

Melt butter in saucepan. Add onion and saute until transparent. Add sherry and simmer until reduced by 1/3. Mix unsweetened blackberry puree, currant jelly, chicken stock and cornstarch together. Add to hot sherry in small amounts, mixing and stirring until thickened. Remove from heat and gently fold in blackberries.

Pour over pork chops to serve.

This sauce is equally good over braised chicken breasts or curried chicken.
 

Oregon Raspberry & Blackberry Commission - www.oregon-berries.com/