RAGIN’ CAJUN PORK CHOPS WITH BLACKBERRY SAUCE

To make the brine*, combine the vinegar, water, brown sugar, salt, peppercorns, and garlic in a large saucepan and bring to a boil.  Stir until the salt and brown sugar have completely dissolved, about 1 minute.  Remove from heat and stir in the ice.

Place the pork chops in a 9” x 13” baking dish in a single layer and pour the cold brine over them and place in the refrigerator for at least 3 hours or up to overnight.  You could also brine the chops in a large ziplock bag. Remove the chops from the fridge and bring to room temperature about 1 hour before cooking.

Preheat your grill to 400 degrees.  Note, you could also pan-sear the chops and finish them in the oven.

To make the sauce, melt the butter in a large saucepan and add the shallots.  Cook for 2-3 minutes until they are soft and fragrant.  Add the wine and bring to a boil.  Cook for 2-3 minutes more until the wine is reduced by about half. Add 2 cups of the blackberries, the sugar, and salt to the pan.  Cook, stirring and mashing the blackberries with a potato masher until a sauce begins to form.

Dissolve the cornstarch in the water and add it to the pan along with the lemon juice, and honey.  Cook stirring, allowing the sauce to thicken and become glossy.  Stir in the remaining blackberries and cook for 1 minute more, stirring.  Set aside and keep warm while you prepare the chops.

Rinse the pork chops under cold running water and pat them dry with paper towels. Liberally season the chops on both sides with the Ragin’ Cajun Seasoning.  Drizzle them with the olive oil and place them on the hot grill. Close the lid and cook for 4 minutes on the first side.  Flip the chops, close the lid, and cook for 3-5 minutes on the other side until the internal temperature registers 160 degrees in the center of the chops (do not overcook).  Cook time will vary depending on the thickness of the chops.  Remove the chops to a plate and tent with foil.  Let the chops rest for 10-15 minutes before serving or cutting – this is an important step for juicy chops.

Serve the chops over mashed sweet potatoes (or quinoa, rice, etc…) and top with loads of the luscious blackberry sauce.  Garnish with the chopped basil and devour.

*Note – brining the chops is optional, but I highly recommend as the brine ensures, the most delicious and juiciest pork chops!!