Entree: United States – Oregon – Pork Chops with Marionberry Pan Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 cups (300 g) marionberries
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) ordinary cooking oil
- 1 tsp (1 g) dried thyme
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (1.5 g) onion powder
- salt, to taste
- black pepper, to taste

Instructions

1. Pat the pork chops dry and season both sides with salt, to taste, and black pepper, to taste; sprinkle garlic powder and onion powder evenly over both sides.
2. Heat a large skillet over medium-high heat and add 2 tbsp (30 ml) ordinary cooking oil. When oil is hot and shimmering, add the pork chops and sear without moving until a deep golden crust forms, about 3–4 minutes per side for 6 oz (170 g) chops.
3. Remove the chops to a plate and reduce heat to medium. Pour out excess fat if the pan is very greasy, leaving the fond (browned bits).
4. Add 1/4 cup (60 ml) water to the pan to deglaze, scraping up browned bits, then add 2 cups (300 g) marionberries and 1 tsp (1 g) dried thyme. Stir to combine.
5. Simmer the berry mixture gently, mashing berries with the back of a spoon, and cook until the sauce thickens slightly, about 6–8 minutes. Season the sauce with salt, to taste, and black pepper, to taste.
6. Return the pork chops to the pan, spooning the sauce over them, and cook until the internal temperature reaches 145°F (63°C) and the chops are warmed through, about 2–3 minutes.
7. Transfer chops to plates and spoon remaining marionberry pan sauce over each serving. Serve immediately.