Recipe courtesy of Paula Deen
Pan-Fried Pork Chops and Blackberries
Total:
28 min
Active:
8 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Active:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

The Lady and Sons House Seasoning:

Directions

Sprinkle the chops with a generous amount of seasoning. Heat a large skillet over high heat. Add the butter and oil and swirl until the butter is melted. Sear the chops, in two batches if necessary, until golden, about 2 minutes per side. Transfer the chops to a paper towel-lined plate.

Remove the skillet from the heat, add the wine, and return it to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cook until warmed through, 1 to 2 minutes. Serve with lemon wedges.

The Lady and Sons House Seasoning:

Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.

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