Entree: Canada – Canadian Prairies (Alberta) – Saskatoon Berry Glazed Pork Chops

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper, plus more to taste
- 2 tbsp (30 ml) neutral oil (canola or vegetable) for searing
- 1 cup (150 g) Saskatoon berries (fresh or frozen)
- 1/3 cup (67 g) packed brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Alberta honey (or other honey)
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2.5 g) cornstarch mixed with 1 tbsp (15 ml) cold water (slurry)
- 1/4 tsp (0.5 g) salt for glaze
- 1.5 lb (680 g) baby potatoes, halved if large
- 2 tbsp (30 ml) olive oil for potatoes
- 1 tbsp (1 g) fresh rosemary, chopped (or 1/2 tsp dried)
- 3 garlic cloves, minced (about 9 g)
- 12 oz (340 g) green beans, trimmed
- 2 slices bacon, chopped, approx. 2 oz (60 g)
- 1 small shallot, minced (about 30 g)
- 1 tbsp (14 g) butter for beans (or 1 tbsp olive oil)
- 1/2 lemon, cut into wedges (for serving)
- Optional garnish: fresh thyme sprigs or extra whole Saskatoon berries

Instructions

Short Description:
Bone-in pork chops glazed with a sweet-tangy Saskatoon berry sauce, served with roasted baby potatoes and sautéed green beans for a complete Prairie main course. The glaze highlights Alberta's signature wild berry for a bright, regional flavor.

Regional Notes:
This Alberta version uses Saskatoon berries (native to the Canadian Prairies) in the glaze, giving the pork a distinctive sweet-tart profile uncommon in generic pork-glaze recipes. Using local honey and simple roasted potatoes reflects Prairie home-cooking balance of fruit-forward flavors and hearty starches.

1. Preheat the oven to 425°F (220°C). Toss the baby potatoes with 2 tbsp (30 ml) olive oil, 1 tbsp (1 g) chopped rosemary, 1 minced garlic clove (of the 3), 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.75 g) black pepper. Spread on a rimmed baking sheet cut-side down.
2. Roast the potatoes in the preheated oven for 25–30 minutes, until golden and tender, tossing once halfway through. Keep warm when done.
3. While potatoes roast, make the Saskatoon glaze: in a small saucepan over medium heat combine 1 cup (150 g) Saskatoon berries, 1/3 cup (67 g) brown sugar, 2 tbsp (30 ml) apple cider vinegar, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) Dijon mustard and 1/4 tsp (0.5 g) salt. Bring to a gentle simmer, mashing berries with a spoon.
4. Simmer the berry mixture 6–8 minutes until berries are soft and the sauce reduces slightly. Stir in 2 tbsp (28 g) butter until melted. Whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and thickened. Remove from heat and keep warm; if a smoother glaze is desired, briefly purée with an immersion blender or regular blender (optional).
5. Pat the pork chops dry and season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (1.5 g) black pepper. Heat a large ovenproof skillet over medium-high heat and add 2 tbsp (30 ml) neutral oil.
6. Sear the pork chops 3–4 minutes per side, until a golden-brown crust forms. Spoon 2–3 tbsp of the Saskatoon glaze over each chop.
7. Transfer the skillet to the oven (or move chops to a baking dish) and roast 6–8 minutes, or until an instant-read thermometer registers 145°F (63°C) in the thickest part of the chops. Baste once with extra glaze halfway through roasting. Remove chops and let rest 3 minutes; internal temp will rise slightly.
8. While chops rest, finish the green beans: in a medium skillet over medium heat cook the chopped bacon (approx. 2 oz / 60 g) until crisp, about 4–6 minutes. Remove most bacon fat, leaving about 1 tbsp.
9. Add 1 minced shallot and the remaining 2 minced garlic cloves to the skillet and sauté 30–45 seconds until fragrant. Add 12 oz (340 g) trimmed green beans and 1 tbsp (14 g) butter; toss and cook 4–6 minutes until beans are bright and tender-crisp. Stir in the cooked bacon, season to taste with salt and pepper, and squeeze a little lemon over top.
10. To serve, arrange roasted potatoes and green beans on plates, place a glazed pork chop atop, and spoon additional Saskatoon glaze over the chops. Garnish with fresh thyme or extra berries if using and serve lemon wedges on the side.