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This delicious recipe makes four servings.
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1 cup Crown Maple Sugar
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1/8 tsp ground cloves
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1 Tbsp ground black pepper
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1 Tbsp kosher salt
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6 fresh sage leaves, chopped
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2 garlic cloves, chopped
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1 cup blackberries
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1⁄2 cup white wine
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1⁄2 cup water
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4 ¾-inch pork chops, bone-in (you can also try this recipe with chicken)
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2 Tbsp vegetable oil
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1 tsp all-purpose flour
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Combine Crown Maple Sugar with spices, herbs and garlic. Set aside ¼ of the spice mix
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Rub ¾ of the spice mixture generously into each pork chop. (Hint: Let rubbed pork rest for an hour or more to allow the flavor to seep into it)
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Over medium-high heat, sear the pork chops in vegetable oil in a sauteÌ pan until golden brown on each side. Turn off heat, so as not to burn the searing juices, and remove chops from the sauteÌ pan
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Place blackberries, remaining spice mix, water, and white wine into the searing pan and cook over medium heat. Crush the blackberries as they heat with a wooden spoon
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Whisk in flour. Add the pork chops back into the pan, cover, and cook for four-five minutes or until pork is fully cooked
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Serve pork chops immediately, drizzled with blackberry pan drippings