Today is Sunday at that means that you can probably find me in the kitchen for a good portion of the day stocking the fridge with things to eat during the week. Eating paleo means a lot of cooking and a lot of cleaning dishes for which we don’t always have time for during the week. Thinking ahead a few days and keeping things fresh and simple helps a lot. And at the end of it all, who doesn’t like to sit down to a nice dinner with a glass of red wine or a cold beer?
I was really looking forward to this meal. I was able to pack in a bunch of local/CSA ingredients. CSA blackberries and onions topped the pork chops from Walter’s Unlimited, who consistently provides the best pork (link and ground sausage, roasts, ribs, chops…) I have found anywhere. The chops were accompanied by a zucchini “pasta” salad using our own garden zucchini and CSA potatoes roasted with butter, smoked paprika and rosemary.
Pork Chops with Fresh Blackberry Sauce
4 fresh bone-in pork chops
3 T grass-fed butter, divided.
1 pint fresh blackberries
1/2 red onion, sliced thinly
1/4 c balsamic vinegar
2 T honey
Melt half the butter in a small saucepan and cook the onions until they are softened and just starting to caramelize. Add the vinegar, honey and blackberries and simmer until the sauce has thickened and the berries are collapsed (about 15 minutes). While the sauce is simmering, heat the remaining butter in a saute pan, season the pork with salt and fresh black pepper cook the pork chops until brown and caramelized, about 4 minutes on each side. Depending on how thick the chops are they might not be quite done yet. If necessary, stick the chops in a 375-degree oven until the internal temperature is 160 degrees (mine took 5-10 minutes). Let the chops rest for a few minutes before serving. Remove the sauce from the heat and let stand for a few minutes (the sauce will thicken up a bit more as it cools). Spoon the sauce over the pork and enjoy!