Monday, March 24, 2008
Well the weather is a little cool again but it makes for being in the kitchen a lot better. Saturday we had a pear salad, roasted potatoes and a blackberry-glazed pork chop. The glaze made a good bit and we did not want it to go to waste so the next night we got some country ribs and cooked them out on the grill. We were surprised that the flavor was not as strong on the ribs as on the chops the night before.We are not sure what we did wrong but they still tasted good. We may try this again on the grill with chicken or something else.
1 tsp butter
4 boneless pork chops ¾ to 1 ¼ thick
½ cup blackberry jam
1/3 cup blackberry or balsamic vinegar (we used the vinegar)
¼ cup Dijon mustard
1 tsp grated orange peel
1 ½ tsp chopped fresh thyme leaves(we did not have fresh so we used dry)
Heat butter in large skillet on med high heat. Cook chops on both sides about 5 to 7 minutes or till browned.
Mix remaining ingredients; add to skillet, simmer uncovered, until sauce is reduced to a glaze consistency and chops are tender about 5 to 8 min. Turn chops frequently.