Pan sauces are a great way to transform an ordinary piece of food (pork chop or chicken breasts etc.,.) into a high-end fancy-pants dinner. They’re quick and simple and will help to wash off the brown stuff stuck on at the very bottom of your pan (that “stuff” is actually known as “fond,” and it’s quite tasty). If you haven’t made an oblong sauce before, I recommend it be put on your “to do” list.
For this particular sauce, I used the blackberry jam with rich and tangy balsamic vinaigrette, some butter to add a bit of the richness, and dried sage. The browned bits and juices from the pork provide the sauce with flavor and a delicious base. It also has that umami taste that will keep you returning to try more. In all seriousness, I could have been drinking the sauce… A spoonful at a stretch, Of course. The pork chop was helping me soak more of the incredible sauce.
Four thin pork center-cut chops (about one lb. total) ($4.15)
a pinch of salt and black pepper ($0.05)
One tablespoon olive oil ($0.16)
1/2 cup jam made from blackberries (or preserves) ($1.38)
1 Tbsp of butter ($0.10)
2 Tbsp balsamic vinegar ($0.40)
1 Tbsp of water ($0.00)
1/2 tsp dried sage ($0.05)
1/8 tsp salt ($0.02)
Remove the chops from the refrigerator and set them on the counter for approximately 10 minutes. Take them out of the packaging, dry them off using a towel, and then rub the chops on both sides with some salt as well as pepper.
Prepare 1 Tbsp olive oil in a big pan at medium-to-medium-high. When the oil is hot (it will appear as if it’s wavy. However, it should not smoke), Add chops. Cook the chops until they are browned on both sides (3-5 minutes for each side). Then, take them off to a clean plate. Take the skillet off the flame.
The skillet should cool down for a few minutes before adding the jam made from blackberry butter, balsamic vinegar, butter water, and sage. Bring the skillet back to the stove and reduce the heat to low. Mix all the ingredients until the jam has dissolved and the brown bits that are in the base of the pan have dissolved in the sauce. The heat should be increased to medium, and allow the sauce to come to a boil. The sauce should simmer over medium-low heat until it’s enough to cover the spoon (5 minutes or more). Please switch off the heat tas,te the sauce, and then add salt as necessary (I added 1/8 teaspoon).
Return the chops with any juices that may have collected onto the platter to the marinade. Cover both sides of the chops with the sauce and allow them to melt in the sauce simmering. Pour the sauce over each chop following plating.