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Blackberry Serrano pork chop

2 tbs chili powder

1 tsp cayenne pepper

1 tsp salt

1/2 tsp pepper

Pork chops

2tbs olive oil

2 tbp minced onion

1/2 cup med-dry red wine (optional)

1 jar blackberry Serrano lime jam

1/4 cup chicken stock

2 tbs unsalted

1. Combine the chili powder, cayenne, salt and pepper. Rub into chops.

2. Heat oil in a large heavy skillet over medium-high heat. Add the chops and brown on both sides. Cover the pan and reduce heat to low and cook 5-7 minutes; remove chops from the pan cover and keep warm.

3. Saute the onion in the same pan over medium-high heat for about 2 minutes. Deglaze the pan with the wine and scrape up any browned bits.

4. Add blackberry Serrano lime jam, and stock. Bring to a boil then simmer for 3 minutes. Simmer the sauce over low heat until it’s slightly thick—about 8 minutes.

5. Remove from heat and stir in the butter. Season with salt and pepper to taste. Add the chops back to the pan and serve with the sauce.

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