Grandpa Joe's favorite
Pork Chops with Blackberry Zinfandel Sauce

Pork, blackberries, and Zinfandel!  What more do I need to say?  Nothing bad can happen here.

About this recipe

This is another recipe for which I can take no credit – other, maybe, than for finding it.  It was the mention of blackberries that caught my eye.  When I was very young, my father would take me blackberry-picking in the hills surrounding my hometown.  I didn't particularly enjoy the picking (too many thorns), but I never complained because I knew the joy of eating the fresh berries.  Great memories, and great food!

Ingredients

  • bone-in pork loin chops, ¾ inch thick
  • chili powder
  • cayenne pepper
  • kosher salt
  • extra virgin olive oil
  • 2 tablespoons shallots, minced
  • ½ cup red zinfandel
  • 4 cups fresh blackberries
  • ¼ cup chicken broth
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter
  • freshly ground black pepper

Directions

  1. Sauté the shallots in olive oil in a large skillet over medium heat, about 2 minutes. 
  2. Deglaze with the wine.  Add 3 cups of the blackberries, the chicken stock, and sugar.  Bring to a boil and simmer for 3 minutes.  Then mash coarsely.  Simmer the sauce until slightly thick. 
  3. Strain to remove solids and remove to sauce pan.  (The sauce can be prepared to this point and refrigerated overnight, if necessary).  Reheat (if refrigerated), add the remaining berries, and cook until heated through. 
  4. Off the heat, swirl in the butter.  Season with salt and freshly-ground black pepper.
  5. Season the pork chops with salt, chili powder, black pepper, and cayenne pepper.  Grill over high heat for about 8 minutes per side (or until the centers reach 140° F), turning only once.
  6. Allow the chops to rest about 5 minutes and serve with the sauce.

Notes

  • Pork is fully cooked and wonderfully juicy when the center-most portion of the meat reaches 140° F.  (During the "resting" period, the meat temperature will rise slightly.)  Cooking pork to temperatures above 140° F will only dry out the meat.
Posted: March 2014.