Blackberry Sage Pork Chops

Ingredients

• 4 thin center cut pork chops
• Pinch of salt and pepper
• 1 Tbsp olive oil
• 1/2 cup blackberry jam or preserves
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• 1 Tbsp water
• 1/2 tsp dried sage
• 1/8 tsp salt

Directions

1. Pull the chops from the refrigerator and leave them on the counter for about 10 minutes. Take them out of the packaging, blot them dry with a paper towel, and sprinkle both sides of each one with a pinch of salt and pepper.
2. Warm 1 Tbsp of olive oil in a large skillet set over medium to medium-high heat. When the oil is hot, with a rippled look across the top but no smoke, lay in the chops. Cook them until both sides are browned, 3-5 minutes per side, then move them to a clean plate. Take the skillet off the heat.
3. After the pan has cooled for just a couple of minutes, add the blackberry jam, butter, balsamic vinegar, water, and then the sage. Put the skillet back on the burner and set the heat to low. Whisk until the jam loosens and the browned bits from the pan melt into the sauce. Raise the heat to medium and bring the sauce to a simmer. Continue simmering over medium heat until the sauce is thick enough to cling to a spoon, about 5 minutes. Turn off the heat, taste, and season with salt as needed, using 1/8 tsp.
4. Add the chops back to the skillet, along with any juices from the plate. Turn the chops in the sauce so both sides are coated, and let them heat through in the simmering sauce. Once plated, spoon the sauce over each chop.