Pork Chops & Marionberry Sauce
Serves 4
This versatile sauce is delicious over pork
chops, curried chicken, or braised chicken breasts.
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4 Pork chops, center cut
-
Small amount of oil for pan-frying
-
2 Tbl. butter
-
1/4 cup yellow onion, chopped
-
1/2 cup sherry
-
1/3 cup Marionberry puree**
-
1/4 cup currant jelly
-
1/4 cup chicken stock
-
1 Tbl. cornstarch
-
1/2 cup Marionberries
Add small amount of oil to pan. Brown chops on
both sides; reduce heat and continue cooking until no pink
remains, and meat is well cooked. Remove to platter and keep
warm.
Melt butter in saucepan. Add onion and saute
until transparent. Add sherry and simmer until reduced by 1/3.
Mix unsweetened Marionberry puree, currant jelly, chicken
stock and cornstarch together. Add to hot sherry in small
amounts, mixing and stirring until thickened. Remove from heat
and gently fold in Marionberries. Pour over pork chops to
serve.
This sauce is equally good over braised
chicken breasts or curried chicken.
** To make Marionberry puree, place fresh or
thawed whole frozen berries in food mill, blender, or food
processor and process until smooth. If desired, seeds may be
removed by straining through a medium sieve and using a rubber
spatula to press pulp through while scraping underside of
sieve. Add sugar to taste. A good rule of thumb for sweetening
is about 2 tablespoons sugar per cup of whole berries.
NUTRITIONAL ANALYSIS: Calories Per Serving:
928; 63.1g Protein, .59g Fat, 27.9g Carboydrate, 244 mg
Cholesterol
Recipe from
Oregon
Raspberry & Blackberry Commission Home Page
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