After much research on how to cook said pork chops, I gave the following recipe a try and they came out super tasty! I have only had pork chops twice before in my life and was not impressed with those other chops, so I was glad these came out so good.
Apparently, one of the ways to have a juicy pork chop is to brine it. Hence why I have brining (is this a word?) included in my directions below.
I also had a pint of blackberries in the house. Blackberries are great because they are high in fiber and berries are a great fruit (OK well, seed) for those on a low carbohydrate diet. So I thought ‘hey, why not combine the blackberries and porkchops?’. As you can see, there was a lot of thinking going on over at my house that day.
- 4 Pork Chops (I had a super thin version, so please adjust cooking times if you have thicker ones)
- 1/4 cup salt
- Blackberries, one pint
- Butter – 1/2 stick
- Add salt to about a quart of water and stir, add pork chops
- Crush 1/3 of the blackberries with your hands and add to brine. Store chops in fridge for about two hours
- Heat pan to medium high and melt butter
- Crush rest of blackberries and add to butter
- Add pork chops and sear on both sides until cooked (for the thin chops, that was about 3 minutes on each side)
- Serve with blackberry sauce
I served mine with a chard/kale mixture and roasted butternut squash/leek/fennel mixture. MEOW!
Please share with me any of your favorite pork chop recipes!