Pork Chops with Blackberry Sauce

Serves 4.
Prep Time:
Total Time:

Just a moment please...

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4 large boneless pork chops
2 large sweet potatoes for fries

Spice Rub (Adapted from the Red Sage Cookbook)

1 Teaspoon dried Thyme
1/8 Teaspoon cinnamon
1/8 Teaspoon fresh nutmeg
1/8 Teaspoon allspice
1/2 Teaspoon star anise
1/2 Teaspoon coriander
1 Teaspoon Szechuan Pepper (or black pepper is fine)
1/2 Teaspoon salt

Blackberry Sauce (Adapted from the Red Sage Cookbook)

3 Ancho Chiles, I used dried but he used fresh which he roasted at 200 degrees for a few minutes.
2 Cups chicken stock, homemade is best
1 Cinnamon stick
2 pints blackberries
2 sprigs of mint
1 Tablespoon lime juice
4 Tablespoons sugar (he lists this as optional, but my sauce was very bitter without it.)

Seasoning Mix for Fries:

1 Tablespoon Chile Powder
1 Teaspoon cinnamon
1/2 Teaspoon cayenne (my addition and I like it although I'll note that it's hot. If you don't like cayenne heat, decrease this or leave it out.)
1 Tablespoon Kosher salt


1) Rub each chop with a liberal amount of rub and wrap them tightly in plastic wrap. Stick them in the fridge overnight to give the rub some time to really flavor the meat.

2) Chop up the peppers into cubes and add the peppers, stock, and cinnamon stick to a saucepan over medium heat until it starts to bubble.

3) Add the blackberries and mint and cook it for another 10 minutes or so.

4) Remove the cinnamon stick and mint from the sauce and blend it up until it is smooth.

5) Add the lime juice and taste for sugar (3 – 4 Tablespoons) and salt. Once it’s blended, strain it and pour it back to the saucepan.

Note: You can either keep the sauce on low heat so it stays warm or you could make it a few hours ahead and then reheat it when you need it.

6) Peel the yams and chop them into a normal fry shape. Mix the simple seasoning.

7) Take the chops out of the fridge 30 minutes before you want to cook them so they can come up to room temperature. Meanwhile preheat the oven to 350 degrees.

8) Roasted the chops for about 30 minutes total, turning them halfway through the cooking time. You just need to cook them until they have an internal temperature of 140 degrees.

9) As soon as you stick the chops in the oven, heat a few quarts of canola or peanut oil in a large saucepan until it registers 350-360 degrees.

10) Toss in the fries and cook them until the bubbling stops (about 10-12 minutes a batch).

11) Toss the fries with the seasoning right away while they are hot.

12) Serve chops with fries and possibly a quick corn salad.