Pork Chops with Blackberry Pan Sauce

Pat the pork chops dry and season generously on both sides with salt and pepper.

Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons butter along with the sage, thyme, and oregano. Once the butter is melted and fragrant, add the pork chops. Sear for 3–4 minutes per side, or until deeply golden and cooked through. Transfer the pork chops to a plate and tent loosely with foil.

Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened, scraping up the browned bits left behind from the pork.

Pour in the red wine and simmer for 1–2 minutes, allowing it to reduce slightly. Add the chicken stock and blackberries.

Using the back of a spoon, gently press some of the blackberries to release their juices. Simmer for about 5 minutes, until the sauce begins to thicken.

Remove the skillet from the heat and stir in 2 tablespoons butter until melted and silky. Taste and adjust with salt and pepper as needed.

Add the pork chops back to the skillet and spoon the sauce over top. Let them sit in the sauce for a minute or two before serving. Enjoy!