Blackberries offer a plethora of noteworthy benefits literally for the mind and body. Anthocyanins, which lend blackberries their brilliant dark color, have been shown to aid in preventing the deterioration of the memory. They also contain ellagic acid, a phytochemical found in select plants, that have been shown to reduce tumors and growth of certain cancerous cells in lab mice.
Ellagic acid may also help to reduce the harmful estrogen that produces breast cancer cells. Soluble and unsoluble fiber, vitamins A and C, salicylic acid, which is known to numb certain pains, as well as some heart healthy omega 3's are also components of this amazing little antioxidant rich berry!
This cider is put out by Hillside Orchard Farms situated in Tiger, Georgia. I spotted this Gem and immediately wanted to hit the lab and get some ideas going. About two months ago, I initially thought to try pairing it with some gorgeous chuck eye steaks, also purchased at Vista, but I ended up shelving it until about 2 weeks ago, and pairing it with the beautiful chops for this recipe. The sauce may be used with any number of proteins and is incredibly easy to achieve. Chicken broth balances out the sweetness, especially when reduced to the amount desired for this recipe. Super Simple, Simply Delicious!
2 1 inch bone-in pork chops, about 1-1 1/4 lbs.
2 tsp. chili powder
Olive oil for drizzling
3 cups blackberry cider
1 cup chicken broth (depending on protein, may substitute beef or veggie)
2 cloves garlic, pressed or finely minced
Preheat oven to 350*F.
Rinse and pat chops dry.
Season chops with 1 tsp. per chop of chili powder, divided between both sides and season liberally with kosher salt and pepper.
In oven safe saute pan, sprayed or drizzled with olive oil, sear chops over medium high heat until golden, flipping once, about 4 minutes per side.
Transfer to oven and bake until internal temperature reaches 145 degrees, about 10-15 minutes. Let stand for about 5 minutes before cutting and serving.
Meanwhile, place cider and broth in a medium sauce pot and bring up to a boil. Add garlic and reduce heat to medium and reduce liquid to about 1/4 c., about 20 minutes. Squeeze in juice of the lemon and stir. Transfer to a squeeze bottle and keep very warm until ready to use. Drizzle over sliced chops.
Serves 4 to 6
Chops shown here with another recipe from my blog, Shrimp and Broccoli Stuffed Poblanos!