Sunday, March 22, 2009
Pork chops with blackberry sauce
I promised you all I'd update you after I cooked my pork chops with blackberry sauce, and, as I did it earlier this weekend... it worked. Very, very well. Did a pan sear on the chops, finished with a braise stovetop. Short grain brown rice was nice, and the asparagus brought a spring-like note to the party. But the blackberry sauce was the real winner. After sweating some shallot in butter, I added the blackberries, then some wildflower raw honey. After a couple minutes, I deglazed with tawny port, and cooked it down to a syrupy consistency. Yum! Paired with some spatlese riesling closeout, and just a nice meal.
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