About This Recipe
A great recipe for celebration dinner or a family dinner. You can dress it up or keep it simple. Everyone will feel special when it is served.
4 thin center cut pork chops (about 1 lb. total)
Pinch of TVF Lavender Pepper or salt and pepper
1 Tbsp olive oil
1/2 cup Blackberry Lavender Sauce
1 Tbsp butter
1 Tbsp water
1/2 tsp fresh minced ginger
1/8 tsp salt
Bring pork chops.to room temperature. Pat dry both sides of pork chops with a paper towel. Season both sides of chops with TVF Lavender Pepper.
Heat 1 Tbsp of olive oil in a large skillet over medium to medium-high heat. Once the oil is hot (it should appear wavy on the surface, but not be smoking), add the chops. Let the pork chops cook until browned on each side (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. Add the TVF Blackberry Lavender Sauce, butter, water, and ginger. Return the skillet to the burner on low heat. Whisk the ingredients together 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 is thick enough to coat a spoon (5 minutes or so). 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 in the simmering sauce. Spoon the sauce over each chop after plating.
If using thick cut pork chops, they will not be cooked through after browning in the skillet. Allow them to simmer in the sauce until they 145 degrees internal temperature. Let the pork chops rest for 3 minutes after removing from the heat.