Oven-Baked Pork Chops with Blackberry Chipotle Sauce by Susan Mallery… inspired by the book BAREFOOT SEASON
Blackberry Chipotle Sauce
2 C blackberries, fresh or frozen
¼ C sugar
2 T olive oil
1 small onion, minced
2 cloves garlic, minced
2 T – ¼ C canned chipotles in adobo sauce, chopped (the more, the hotter)
1 t cumin
1 T balsamic vinegar
½ t Kosher salt
Heat the blackberries and sugar in a heavy-bottomed pan over medium heat, stirring constantly. When they’re warm, mash them with a potato masher. Lower heat and continue cooking for a few minutes. Pour the mixture into a wire mesh strainer over a bowl or measuring cup. Discard solids, reserve liquids.
Heat olive oil over medium-low heat. Add onions and garlic, sauté until onions are translucent. Add the blackberry juice, chipotles, cumin, vinegar, and salt. Simmer for five minutes, stirring constantly.
Oven-Baked Pork Chops with Blackberry Chipotle Sauce
¼ C olive oil
2 pork chops, 1-1 ¼” thick
Salt and pepper
¼ C Blackberry Chipotle Sauce
Preheat oven to 350. Heat olive oil in heavy, oven-safe pan with a lid. Salt and pepper the chops, then brown for five minutes on one side. Flip the chops, cover the pan, and transfer it to the oven. Bake for 30 minutes. Add 2 T Blackberry Chipotle Sauce on top of each chop. Cover again and bake until the internal temp reaches 165, about 10-20 minutes more.
NYT bestselling author Susan Mallery felt inspired when writing her new novel, BAREFOOT SEASON, coming out April 2012. Her time spent in Washington led her to write a compelling romance novel and also create some unique and delicious blackberry recipes, including a delectable blackberry chipotle sauce!