Cajun Pork Chops with Blackberry Glaze

by Courtney Rappe

Cajun Pork Chops with Blackberry Glaze

Dry brining is super easy and well worth the time. Sprinkle pork with brine around lunch time and they will be extra juicy, flavorful, and ready to cook for family dinner that night.


Prep Time: 10 minutes + brine time
Cook Time: 10 minutes
Yields: 4 servings

Pork Chops:
4 (6-ounce) boneless, skinless pork chops
Fire & Flavor Cajun Dry Brine
2 teaspoons olive oil

Glaze:
2 tablespoons finely chopped red onion
1/3 cup blackberry preserves
2 tablespoons balsamic vinegar
whole-wheat couscous for serving, optional

FIRST  Brine pork chops with Fire & Flavor Cajun Dry Brine according to package directions. Heat olive oil in a 12-inch skillet set over medium-high heat. Cook pork chops on one side until well browned, about 2-3 minutes. Using tongs, flip and continue cooking for an additional 2 minutes or until internal temperature reaches 140°F on a meat thermometer.

NEXT  Remove pork for skillet, loosely tent with foil and set aside. Reduce heat to medium-low, sauté onion in same skillet until tender, about 3 minutes. Add blackberry preserves and vinegar and stir until melted. Season with salt and freshly ground black pepper, spoon over pork, and serve with couscous, if desired.


This entry was posted in Pork

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