Grilled Pork Chops with Blackberries

Ingredients

4 Bone In Pork Chops, trimmed
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh thyme, divided
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon chili powder
¾ teaspoon salt, divided
¼ cup chopped shallots or finely diced red onions
2 cups blackberries
2 tablespoons dry red wine
2 tablespoons chopped fresh basil, plus more for garnish
1 tablespoon fresh Thyme
1 tsp lemon juice
Fresh herbs finely chopped for topping Chops. I used basil, orange mint, thyme and oregano.

Directions

Step 1: Pre-heat oven to 375. Brush pork with 1 tablespoon oil on both sides and sprinkle with mixture of : ½ teaspoon dried thyme, smoked paprika, chili powder and 1/2 teaspoon salt. Sear in a well oiled cast iron skillet on both sides. Place skillet in oven, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.

Step 2: While Pork is cooking, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallots or red onions and cook, stirring occasionally, until softened, about 2 minutes. Add blackberries and lemon juice, cook stirring occasionally, until the berries are softened, 5- 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil, thyme and the remaining 1/4 teaspoon salt.

Step 3: Serve the pork chops with the blackberry sauce. Garnish with chopped fresh basil and thyme. OR any other fresh herbs that you have on hand.

Paired with High Camp Grand Petite
Adapted from Eating Well June 2020