Blackberry Sage Pork Chops with Roasted Potatoes and Green Beans

Blackberry jam and balsamic vinegar become a bright pan sauce in this easy, affordable and elegant meal.

2 large baking potatoes, cut into

1-inch pieces

1 pound green beans, stem-ends

trimmed

1 tablespoon Italian seasoning

Salt and black pepper, to taste 2 tablespoons olive oil, divided use 4 thin, center-cut pork chops (about

1 pound total)

1⁄2 cup blackberry jam or preserves 1 tablespoon butter

2 tablespoons balsamic vinegar 1 tablespoon water

teaspoon rubbed sage

Instructions: Heat the oven to 400 degrees. Plate the potatoes, green beans, Italian seasoning, salt and pepper to taste and 1 tablespoon of the olive oil in a mixing bowl. Toss the ingredients to coat. Spread the potatoes and beans on a baking sheet and place in the oven. Bake until browned and tender, about 20-25 minutes.

Meanwhile, take the chops out of the refrigerator and let them warm on the countertop for about 10 minutes. Remove them from the package, pat dry with a paper towel, then season both sides of each chop with a pinch of salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Fry the pork chops until browned on each side, about 3-5 minutes per side, then transfer them to a clean plate. Remove the skillet from the heat.

Let the skillet cool for just a couple of minutes, then add the blackberry jam, butter, balsamic vinegar, water and sage. Return the skillet to the burner and turn the heat to low. Whisk the ingredients together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce. Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer over medium heat until it’s thick enough to coat a spoon, about 5 minutes. Turn the heat off, taste the sauce and add salt as needed.

Return the chops and any juices that have accumulated on the plate to the sauce. Coat each side of the chops in the sauce and let them warm through in the simmering sauce. Spoon the sauce over each chop after plating. Serve with the roasted potatoes and green beans.

Makes 4 servings