This dish pairs well with the apple onion salad from last week.

Here is what you need for this dish for a pair of servings. 4 thinly cut 3-4 oz pork chops, a cup of cream, 12 blackberries, an orange as well as a pair of rosemary sprigs. Garlic always matches with pork and S/p for seasoning is always good to get all the flavors to meet up on amiable terms.

Begin cooking your pork on medium heat. After they are just cooked let them rest for a moment. Seeing my pan after the salad and pork their is a lot of bits stuck to the bottom. Using a high acid liquid like a citrus juice or vinegar we can use those bits to flavor our sauce in a technique called deglazing.

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After juicing your orange on medium heat let it simmer and mash your blackberries and rosemary making sure to scrape up the bits stuck to the bottom of the pan before continuing. Those bits are flavor particles ready to add to the arsenal of the sauce. When the juice is half reduced strain it before adding your cream.

Let the strained juice and cream mix before reducing until the cream is half gone. As soon as it is thick enough that it holds to the back of the spoon for just a second before dripping completely off. Now this was actually made for a co worker who was leaving. She wanted a meal cooked by me on her last day. This paired up with the apple onion salad for a box lunch like

This. The small containers are the blackberry sauce and the mustard dressing.

The pork was so thin I did not get the color I wanted on the outside, but it was still juicy without being pink. The sauce was a great compliment that was much more graceful then I originally thought it would. All in all it was a good thin and if you try it let me know if you do any of your own twists on it.

One thing I did not like was the color everything was kinda beige without the blackberry cream. After this I garnished with a couple pinches of fresh chopped rosemary before heading to work.