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!
Mmmmmmmmmmmmmmm...
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!
