Recipe: Pan-Fried Pork Chops With Sweet, Caramelized Onions And Fresh Blackberries With Balsamic Reduction

Pan-Fried Pork Chops

Our friend and chef Mike Maddox shared another amazing recipe that draws on a variety of local ingredients to take our pasture-raised bone-in pork chops to the next level.

Enjoy!

Ingredients

Pork Chops

  • 2 packs Bowling Green Farms bone-in pork chops
  • 1 cup white cornmeal(substitute masa {the white is ground finer than yellow})
  • 1 tsp salt
  • 1 tsp white pepper
  • Olive oil as needed

Sweet Onions

  • 1 medium sweet onion
  • 2 TBSP butter
  • 1 sprig of thyme
  • ¼ tsp salt
  • 1 tsp white pepper
  • 1 tsp wildflower honey 

Blackberries

  • 2 cups blackberries cut in half 
  • ¼ cup balsamic vinegar
  • 4 leaves of basil (red if you have it) Chiffonade or minced

Instructions

Pork Chops

Pork Chops

  • Thaw the pork chops and remove from the package. Let sit out in the air for 5 minutes (The oxidation helps bring the meat back after being cryovac sealed). In a large plastic bag, mix the cornmeal, salt and pepper. Shake the pork chops in the coating. Remove from the coating and shake excess away.
  • Place the pork chops in a thin layer of oil in a heavy skillet or griddle pan. Cook for about 8 minutes on each side (flip the first time when the pork chop starts to release it’s juices from the top, we want to flip it then and sear in the juices) until golden brown and just cooked through (155 degrees) Remove from the pan and serve.

Sweet Onions

  • Slice the onion very thin. In a large flat skillet place the butter over low heat. Once the butter is fully melted add the onions, thyme, salt and pepper. Let it cook slowly, stirring occasionally until the onions are an even brown (takes about 15-20 minutes be patient) remove from the heat and add the honey.
  • You could also add marsala wine before removing from the heat to make the flavor a little more complex.
Blackberries

Blackberries

  • In a shallow saucepan, heat the balsamic to a boil over medium high heat. Boil for 30 seconds or until there are even bubbles through the balsamic vinegar. Remove from heat and pour over the blackberries.
  • Add the basil and vinegar to the blackberries. Mix and let sit while the other items cook.