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Before you jump to Pork Chops with Sage and Blackberry Pan Sauce recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Eating healthy foods tends to make all the difference in how we feel. If we eat more healthy meals and a lesser amount of of the unhealthy ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Sometimes it’s difficult to find wholesome foods for treats between meals. You can spend several hours at the food market searching for the right snack foods to help you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?

Foods made from whole grains are great for a fast snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Selecting whole grain foods is always far better than eating the processed grains we commonly find in our grocery stores.

A large selection of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to pork chops with sage and blackberry pan sauce recipe. You can have pork chops with sage and blackberry pan sauce using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pork Chops with Sage and Blackberry Pan Sauce:

1. Get 1 lb boneless rib cut pork chops (about 5 chops, 1/2 in. thick)
2. Provide 1 small shallot, finely chopped
3. Get 2 tbsp blackberry jam
4. You need 1 tbsp sherry vinegar
5. Take 3 sage leaves, finely sliced
6. Provide 1 tbsp butter

Steps to make Pork Chops with Sage and Blackberry Pan Sauce:

1. Add a knob of butter and a splash of olive oil to a medium stainless pan on medium-high heat. Season the chops with salt and pepper and sear them in the pan for 3 minutes per side. Remove the chops to a plate.
2. Drain the oil from the pan and add a fresh knob of butter. Add the shallots and fry for 1 minute until softened. Stir in the jam, vinegar, sage and a few tablespoons of water. Bring to a simmer and scrape the bottom of the pan with a wooden spoon. Let cook until the sauce is reduced to a syrupy consistency, about 2 to 3 minutes. Add the butter and stir until the sauce is smooth and glossy. Add salt and fresh cracked pepper to taste.
3. Return the chops and any juices to the pan. Let them warm through for 1 minute, then flip the chops and let them warm through 1 minute on the other side. Serve with the sauce spooned generously over top.

Drain the oil from the pan and add a fresh knob of butter. Serve with blackberry sauce; garnish with sage sprigs, if desired. The blackberry sauce did take a lot of time and mine was not very thick at all, however it. The slight sweetness of the berries is a great compliment to the pork chops. I also added a little red wine and sage to the sauce.

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