Pan-Fried Pork Chops and Blackberries

Total Time:
28 min
8 min
20 min

4 servings

  • 4 (6-ounce) 3/4-inch thick bone-in pork chops
  • The Lady and Sons House Seasoning, recipe follows
  • 4 tablespoons butter
  • 1/4 cup canola oil
  • 1/2 cup dry white wine
  • 2 cups blackberries
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • Lemon wedges, for serving
  • The Lady and Sons House Seasoning:
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 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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