"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Blackberry Glazed Pork Chops Recipe

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This recipe for Blackberry Glazed Pork Chops, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Harding
Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 inch thick porkchops, 1 per person.

Glaze:
1 tbsp olive oil
1 shallot chopped fine
1/2 cup all fruit preserves (I like blackberry)
3 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp coarse ground pepper

Brine:
1 quart cold water
1 cup salt
1 cup brownsugar
1 tbsp whole black peppercorns

Directions:
Directions:
Mix water, salt, and sugar until combined to make a brine. Add peppercorns, and then submerge the pork chops in the brine for 2 hours. Keep refrigerated.

Heat olive oil in a small sauce pan. Add shallots, and cook until tender. Add fruit preserves, balsamic vinegar, coarse ground black pepper, and lemon juice. Stir to combine, and heat until just bubbling. Remove from heat.

Heat grill to high. Take chops out of the brine and lightly rinse and pat dry with paper towels. Put chops on the grill, and cook for 2 1/2 minutes, rotate (not flip) chops 90 degrees to get crossing grill marks, cook for another 2 1/2 minutes. Turn the chops on the grill, and spoon the glaze over the cooked side. Cook for another 4-5 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Not a lot.
Personal Notes:
Personal Notes:
These are hands down the best pork chops you will ever put in your mouth. You can substitute any all fruit preserves for the blackberry. I think blueberry or apricot is also outstanding.

The glaze also works well with grilled chicken.

 

 

 

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