A SEASONAL SPLURGE

I got a couple of bee-utiful grass-fed pork chops in my last order from The Bountiful Sprout, and when I happened across some nice blackberries - the first of the season to come from here in Texas rather than Mexico or Chile - I knew exactly what to do with them!

Pork Chops with Blackberry-Zinfandel Sauce
(recipe from Cuisine At Home)

2 T. chili powder
1 tsp. cayenne
1 tsp. kosher salt
1/2 tsp. black pepper
4 bone-in pork chops (3/4 - 1" thick, 6-8 oz. each)
2 T. vegetable oil
2 T. shallots, minced
1/2 c. zinfandel
4 cups fresh blackberries, divided
1/4 c. chicken broth
2 T. sugar, or to taste
2 T. unsalted butter

• Combine chili powder, cayenne, salt and pepper. Rub onto chops.
• Heat oil in a large saute pan over medium-high. Add chops and saute 4 minutes on each side. Cover, reduce heat to medium-low, and cook 5-7 minutes. Remove chops to plate, cover, and keep warm.
• Saute shallots in the pan over medium-high heat about 2 min.
• Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar. Bring to a boil, simmer 3 minutes, then coarsely mash. Simmer sauce until slightly thick, add remaining berries, and cook until heated through.
• Off heat, swirl in butter; season with salt and pepper.
• Serve chops with sauce.