It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
This super easy dinner idea is adapted from Cooking Light Magazine. I’ve been making this recipe for years and it is always a family favorite. Because you use thin pork chops, it only takes a matter of minutes for the meat to cook making them a perfect weeknight dinner. During Glenn’s last assignment we would regularly invite the geographic bachelors from his ship over for a home cooked dinner and these pork chops quickly became the most requested meal. Because I had a very large pan I would triple the recipe to feed the crowd. But the pork chops work just as well for a fancier meal; I’ve used boneless pork chops and served them as a part of a formal sit-down dinner. Regardless of the audience, they are always a hit.
BLACKBERRY PORK CHOPS
2 tablespoons olive oil
4 bone-in thin cut pork chops
Salt and pepper
1 small shallot, minced
4 cloves garlic, minced
1/2 cup Port
2 tablespoons balsamic vinegar
1/3 cup seedless blackberry preserves
- Add 1 tablespoon of the oil to a large skillet and heat over medium-high heat until shimmering.
- Season the pork chops on both sides with the salt and pepper.
- Add the pork chops to the skillet and cook for 3-4 minutes per side until the chops are browned and no longer pink in the middle. Remove from the pan.
- Add the remaining oil to the skillet and heat until shimmering.
- Add the shallots and garlic and stir until brown and fragrant, about 1 minute.
- Add the Port and stir to remove the browned bits from the bottom of the pan.
- Add the balsamic vinegar and the preserves and stir until the jam is melted.
- Return the pork chops to the pan and cook until heated through.
At this point you can reduce the heat to low, cover the pan, and allow the pork to sit for up to 1 hour until ready to serve.