GuruWhen the temperatures rise down South and hover in the upper 80s for weeks, blooming blackberries are quite abundant. These tart, yet sweet little morsels can be found all over the United States, and are abundant in the Midwest, Southeast and Eastern states. States with a more temperate climate yield the most, and largest berries, of all varieties.
In the Deep South, blackberries can be found in most wooded areas and along roadsides. The largest and most plentiful berries will likely be found in shaded areas where the berries won’t burn in the sun. It’s not uncommon to gather up to five gallons of berries in one day in the woodlands.
And, oh, the glorious treats one can make with fresh blackberries. Cobblers, muffins, cakes, scones, cookies, jellies … all the sweet stuff.
Imagine that natural sweetness combined with your next grill session … with blackberry pork chops.
Blackberry Pork Chops
Blackberry Pork Chops
Imagine the natural sweetness of blackberry combined with your next grill session … with blackberry pork chops.
What's In It?
- 4 Thick-cut pork chops
- 2 T Chopped fresh thyme
- 1 t Ground cinnamon
- 1 dash Salt/Pepper
How to Make It
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Sprinkle chops liberally with salt, pepper, thyme and cinnamon and press into the pork. Let them rest in the refrigerator for 3-5 hours before grilling.
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Over a medium-high, two-zone fire, sear both sides of the chops (about two minutes per side). Once seared, move chops to cool side of grill and cover, with vents 75 percent open. You can add smoking chips to the coals at this point, but this is optional.
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Let the chops grill slowly until the internal temp reads 150 degrees. 145 degrees is a good medium-rare, but 150 is a good temp to aim for when slow grilling. Check the temperature with a Thermoworks Thermapen MK4 ... fast, reliable readings.
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With a large spoon, ladle some of the blackberry compote (see below) over each chop, and move the chops back over the coals for about two minutes. The pork will remain juicy and flavorful just before plating.
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Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.
Blackberries, though tart, don’t need much in the way of sweetener, such as local honey, but this simple compote will transform your next grill session into greatness.
Balsamic Blackberry Compote
Balsamic Blackberry Compote
Blackberries, though tart, don’t need much in the way of sweetener, such as local honey, but this simple compote will transform your next grill session into greatness.
What's In It?
- 1 T Local honey
- 2 T Water
- 2 c Fresh blackberries
- 1/2 c Balsamic vinegar
- Fresh lemon juice (squeeze)
How to Make It
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In small saucepan over medium heat, stir in honey, blackberries, balsamic and cinnamon. Cover and simmer 4-5 minutes until blackberries soften, mashing every so often with a wooden spoon. Adjust flavor after taste test with additional honey or lemon juice.
Lauren Cook
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