Blackberry Glazed Pork Chops

When I was younger my family used to go on a lot of walks together, especially on sundays, and I always loved it when we went up to the woods, because we would pick armfuls of bluebells and bowlfuls of blackberries– which my Mum would take home and bake in a pie! I know I just made my childhood sound like some kind of fairytale, but that’s just how I remember it! Oh how I miss England, and those beautiful woods–but blackberries just take me back there, which is partly why I love them so much.

Now I live in Mattawa, there aren’t an abundance of blackberry bushes around… I even just spent the weekend camping in the woods and there weren’t even any blackberries there! Just a lot of really obnoxious owls that wouldn’t be quiet when I was trying to sleep!! But since they’re everywhere in the stores, I thought i’d buy them up, and make something delicious out of them… (the blackberries, not the owls that is!) I was originally thinking of a pie, but then I came across this awesome recipe from thefoodie.com.

I had never made a savory dish with blackberries before, but there’s just something so ingenious about pairing blackberries with pork that i’m kind of slapping my forehead for not discovering this much much sooner! This dish was so delicious, simple and elegant that I know I will make it time and time again! I just need to grow a blackberry bush in my back garden!…

Ingredients:
1-2Lb Pork Loin Chops
1 teaspoon cinnamon
1/2 teaspoon dried thyme
salt and pepper, to taste
12 ounces fresh blackberries
1/2 cup balsamic vinegar
2 tablespoons water
pinch of salt

Directions
Preheat your grill to medium-high (350-400degF) Rub both sides of the pork chops with cinnamon, thyme, salt and pepper. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom. Turn heat to low and let the sauce simmer for about 3-5 minutes.Spoon some of the sauce onto one side of the pork chops, and glaze with a brush
Place the glazed side down onto your grill and let cook for 5-7 minutes. Turn over, glaze again on the other sure, and grill for 5-7 more minutes, or until no longer pink in the center
(PS I know they look burnt, but that’s actually just the blackberry!)

Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up. I served mine with English Roast Potatoes and Green beans

What’s funny is that I don’t really like blackberries right off the bush, but when they’re cooked, they turn so much sweeter and more delicious that I absolutely LOVE them! This recipe is one of my new fave’s!

Hope you all love it too!
<3 Sarah