Tuesday, June 12, 2018

Pork Chops in Mulberry Sauce

Ah, the mulberry. Mulberry bushes are an absolute blight on my property. I have spoken at length on the mulberry in my post about making Mulberry Jam. The bushes are just as out of hand as they were when I wrote that post a couple of years ago, and now we have discovered we have a bush that produces WHITE mulberries! We thought they were unripe regular mulberries, but it turns out we are very stupid. Anyways, I have been looking at things to do with our regular load of mulberries (we are getting over a half pound daily), and I found an old Pol Martin recipe that used blackberries with veal chops. I modified it and here we are. The Wife and I were both really surprised at the flavor. We expected it to be noticeably sweet, but it turns out to be very subtle and a great compliment to the pork. This sauce would also work great with chicken. Give it a try and tell me what you think! Or don't I haven't really posted in like three months so you don't really owe me anything. As always, notes are in blue.

Pork Chops with Mulberry Sauce
  • 4 pork chops, about 4 ounces each
  • 2 tablespoons canola oil
  • 1/2 small red onion, finely chopped
  • 1 cup mulberries, stems removed (have fun with that. I recommend using fingernail clippers to just snip them off)
  • 1-1/2 cups beef stock
  • 1/2 cup dry white wine (we used Pinot Grigio. If you can't or don't use wine, just bump the beef broth up to 2 cups)
  • 1/2 teaspoon Bavarian Seasoning from The Spice House (if you don't have access to it, just season with salt and pepper to taste)
  • 1 tablespoon corn starch
  • 2 tablespoons cold water
  1. Heat oil in a pan. Cook chops on medium-high heat for about 3-4 minutes per side. Remove to a plate and keep them warm.
  2. Add the wine to the hot pan to deglaze the pan (scrape up all the good bits that are at the bottom of the pan). Add the onion and mulberries and cook  on high for about 3-4 minutes. 
  3. Add the beef stock and seasoning. Lower to a simmer and cook for about 5-7 minutes. 
  4. In a small cup, mix the corn starch into the water. Pour the mixture into the sauce. Turn off heat. Stir until sauce begins to thicken.
  5. Serve the pork chops and cover with a spoonful of the sauce and berries.
Good times!

BONUS! Here's the video of the recipe!