Search This Blog

Monday, April 30, 2012

Grilled Pork Loin Chops in Blackberry Sauce

Like much of the meat products we purchase these days, this trio of boneless pork loin chops were from a larger set (of nine) which we initially split into smaller, meal-sized portions and froze separately.  So, I took this bag of three out to defrost and marinade overnight the day before.

Incidentally this marinade was quite simple.  Mostly water, with a spoonful of salt, a pinch of brown sugar, a splash of bitters, and a dash of oregano.

This I covered in cling-film and it sat in my fridge overnight, not coming out until right before grilling them.

I started the blackberry sauce first, because it needed the most effort.

I had some garlic and onion slurry left over from another dish I made, which I added some starchy potato water to, and then dumped in a pint of blackberries.

Because this was going to be a savory fruit sauce rather than a sweet one, I put a pinch of salt and pepper in.

Then it got nicely pureed with my indispensable immersion blender.

This then put in a small saucepan to simmer, on low heat, for the remainder of my time in the kitchen.  He can pretty much sit by itself without supervision... he'll need a stir or two before serving of course, but for the most part we just want to slowly evaporate the water in the mix.

So... now to the fun stuff.

I turn on my overhead stove fan in advance.

Then I heat up my heavy, oh-so-heavy, iron skillet on medium-high heat.

I take out the pork chops, and give them a little drizzle of olive oil, turning them about a bit to get them covered in it.

Then, checking to make sure the pan is ready first, I carefully lay them across the pan.  Space them apart as much as your pan will let you, and they'll cook much better.

About 2 to 3 minutes on the first side, then gently flip them with some tongs, and give em another minute or two on the second side.  They should not need more than 4 or 5 minutes!!!  Even for a 'medium-well' cooking state!


Anyway, after they were done, I plated them, and then drizzled a moderate amount of blackberry sauce on top.

They were delicious.  And pretty darn easy to make!