Thursday, September 6, 2012

In the Skitchen: Pork Chops with a Marionberry Pan Sauce


The "other white meat", tasty delicious pork.  I love picking up a stash of pork chops at Costco, using some and freezing the rest in individual portions so they can be pulled easily from the freezer.

This is a quick and easy recipe to give you a "delicious pork chop dinner" as reviewed by three-year-old Thomas.  The chops are browned on the stove, finished off in the oven, and the browned bits are the base of a sweet sauce that reduces to complement the savory flavor of the spices on the pork.  Browning first and oven finishing keeps them moist without drying them out. 

I love pan sauces, they are so versatile.  With this recipe, feel free to substitute any jam you'd like -- we just had marionberry on hand.  Apricot, raspberry, peach...they would all be good.  For the liquid -- I used white wine, but you could substitute apple juice, orange juice, a sweet vinegar (apple cider, strawberry, etc) or a red wine. 


  • 4 pork chops -- these were 6-7 oz each, about 3/4" to 1" thick
  • 1 1/2 tsp seasoning (you could use a combination of sage/thyme/salt/pepper -- I used salt-free Sunny Paris from Penzeys)
  • 1 TB butter
  • 1/4 cup marionberry jam
  • 1/4 cup white wine
  • 1 tsp butter
  • Combine the seasoning in a small bowl, and press into the pork chops on both sides. 
  • Melt 1 TB butter over medium heat in a large skillet
  • When the butter is melted and just starting to bubble, add the pork chops to the hot skillet to brown.
  • DO NOT TOUCH THEM.  For five minutes.  Browning them means letting them sit and sizzle...don't stir, don't do anything.  
  • After five minutes, flip them over and let them brown on the other side for another five minutes. Don't touch them again, even though you're going to want to poke them your spatula just so you feel useful.  RESIST THE URGE.
  • In the meantime, preheat the oven to 375°.   Spray a baking pan with Pam.
  • When the five minutes are through, move the chops to the pan and finish baking in the oven.  They should bake for 5-10 minutes or until the chops reach 170° when measured at the thickest part.  
  • To make the sauce, pour the wine into the hot skillet.  It will steam as the alcohol begins to burn off.
  • Add the marionberry jam and let the flavors meld together for a few minutes.  
  • Add 1 tsp butter to the sauce as it reduces and stir to combine.  
  • Pour the sauce over the pork chops when serving.    
These are great served with mashed potatoes, steamed or roasted broccoli, or asparagus.  And while our three-year-old loved the marionberry sauce, the one-year-old was happy with ketchup to dip.  :)

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