I am moving to a new place in a few weeks so I am on a mission to clean out my fridge / freezer / pantry. The more stuff I use, the less I have to move….and the cheaper the grocery bill will be over the next few weeks. So this dish was developed based on this adventure! I just threw it together and didn’t measure, so here are the approximate directions.

For the pork chops:

Marinate for about 10 minutes in chipotle in adobo, orange juice, olive oil, paprika, chili powder and cumin. Sear on both sides (about 4 min per side) in a hot skillet with melted butter and olive oil. Cover with foil and let rest for 5 minutes before serving.

For the sauce:

Saute finely chopped onion in olive oil with salt and pepper until tender. Pour in about 1 glass of red wine (I used cabernet) and a splash of orange juice. Let reduce by half. Add in lots of cracked pepper, salt, 2 tbsp  honey and a cup of blackberries. Let simmer for 10 minutes or until the blackberries start to break up and the sauce thickens.

Serve the sauce over the pork chops. Round out the meal with some cous cous and green beans.

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