Servings: 2
Time: 35 minutes
Ingredients
- 2 Pork Chops
- 2 Cloves Garlic, minced
- ¼ tsp Shallot, finely minced
- 1T Lime Juice
- 1 tsp Rogue Chef’s Brewer’s Salt
- 1 tsp Pepper, finely ground
- 3 T Olive Oil
Blackberry Reduction
- 1 Pint of Fresh Blackberries
- 3 C Blackberry Wine
- 1 Large Cinnamon Stick
- ½ C Blackberry Butter
- ½ C Sugar in the Raw
- 3 T Elderberry Vinegar
Instructions
- Combine all ingredients (except Pork Chops) in a small bowl to make marinade.
- Put marinade in a ziplock bag.
- Add pork chops and let sit for at least two hours (no more than 24 hours) in the refrigerator.
- Preheat the grill to 500º then add pork chops.
- Turn heat down to medium and cook for approximately 7 mins on each side. The final temperature should be 155º. Note: time may be different depending on the thickness of the pork chop.
- Put all the ingredients for the Blackberry Reduction in a small pan on medium heat for 30-40 minutes. Stir occasionally. Sauce will thicken and reduce to about 90%.
- Add Blackberry Reduction to the finished pork chop.
Go Rogue by sprinkling Blackberry Infused Salt on top of the reduction prior to serving.
Check out the published recipe in the Branson Globle.
