Pan-Fried Pork Chops and Blackberries

Show: Episode:

Picture of Pan-Fried Pork Chops and Blackberries Recipe Photo: Pan-Fried Pork Chops and Blackberries Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
28 min
Prep
8 min
Cook
20 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 9 reviews

  • on April 07, 2013

    Flag

    i made this and it was very tasty the only thing i will do different next time is use a little less thyme

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 12, 2013

    Flag

    This was very good. I went easy on the seasoning for the pork so I could adjust at the end and was perfect. Received rave review from the man friend! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 04, 2013

    Flag

    THE LADY AND SONS HOUSE SEASONING IS THE ONLY THING THAT CONTAINS THE SALT, IT IS NOTHING MORE THAN 4 SPICES MIXED TOGETHER AND PUT IN A SHAKER TO USE ON WHAT EVER YOU CHOOSE.IT IS TO BE USED FOR TASTE, IT ALMOST SOUNDS LIKE WHOEVER HAD THESE PROBLEMS WITH TO MUCH SALT USED THE ENTIRE AMOUNT CALLED FOR IN THE RECIPIE WHEN THEY ONLY SHOULD OF USED ENOUGH FOR THEY'RE PERSONAL TASTE.

    IT IS WONDERFUL.......A GREAT MIX OF FLAVORS, I'VE MADE IT 3 TIMES IN 2 WEEKS AND EVERYONE LOVED IT. TRY JUST USING THE SEASONING TO TASTE OR SPARINGLY. DO NOT USE IT ALL OR TO MUCH, THATS WHERE THE PROBLEM WAS,I USE THAT SEASONING MIXTURE ON ALOT OF THING WHEN I COOK AND KEEP IT HANDY WITH ALL MY OTHER SPICES.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.