Pork Chops with Sweet and Sour Blackberry Jalapeno Sauce

Ingredients

Preparation

Preheat a large sauté pan or cast iron skillet over medium heat. Beat eggs and ¼ cup of water to create an egg mixture. Set up a breading station in three separate bowls: egg mixture, flour, panko. Season each with salt and pepper. Add 1 tablespoon of all-purpose seasoning to the flour and fresh chopped herbs to the panko. Coat each pork chop in egg mixture and let drain slightly. Next, dip wet pork chops into the seasoned flour mixture and gently shake to remove any excess. Return pork chops to the egg mixture and coat; drain excess. Lastly, add coated pork chops to the bowl of panko to evenly coat; gently shake to remove excess breadcrumbs.  

Carefully add 1 tablespoon of vegetable oil to the preheated pan. Cook coated pork chops on each side for 3 to 4 minutes until crispy and golden-brown. To check for doneness, use an internal thermometer and heat the pork chops to 145 degrees. Remove the cooked pork chops from the pan and let drain on paper towels.  

While the pork chops are cooking, preheat a small sauce pot over medium heat. Add the olive oil, garlic and jalapeno. Cook for 1 minute while stirring. Add the blackberries and honey, then continue cooking for 5 minutes. Use a fork to mash some of the blackberries. Taste and adjust the seasoning with salt and pepper. Remove the blackberry mixture from the heat and let cool slightly. Serve blackberry-jalapeno compote with pork chops.  

Nutrition

• Calories Per Serving674
• Fat12g
• Cholesterol240mg
• Sodium286mg
• Carbohydrates83g
• Fiber7g
• Protein49g