My lead construction guy told me, with a wry smile, that this would be my “last supper” in my kitchen. You see, I am completely renovating my kitchen in the city apartment and this recipe that I threw together of Pork Chops with Ginger Blackberry Sauce was scrumptious and special and my last meal from my old kitchen. It was fun to make up, with just the things I had around and so very delicious to boot! It comes together so quickly. I know you will love the sweet, savory, spicy and umami flavors all melded as one.
Quite frankly, I really hate cooking for one. I do not like being alone but what am I to do? I still love cooking and eating, and really, they become the highlights of my day, along with a little wine (maybe sometimes too much but who cares) and that is what I look forward to every day. Additionally, my late husband Steve, never really liked fruit with meat. And I have been on this sweet and savory combo kick, which I can now explore to my heart’s desire.
My mission is to combine new, unusual flavors. I’m tired of the typical mingling of ingredients. I want to break through and create something fresh and exciting! So I really had a go of it with this Pork Chops with Ginger Blackberry Sauce recipe. But you know what, I think Steve would have liked this too!
NOW THE BACKSTORY ON MY KITCHEN…
All of my appliances were breaking and my cabinets were builder’s grade (equals really shitty quality) from when we bought this condo 13 years ago and I just couldn’t bear putting new appliances in between chipped cabinets, so I decided on a complete renovation. I started musing with this idea in the summer of 2019, after happening upon a new Italian kitchen store in my neighborhood. I fell in love with these cabinets that looked like concrete and started working on the design, getting construction and appliance estimates and moving forward. I actually would have loved to do slick, shiny bright red cabinets but I knew that those really wouldn’t go with the rest of the apartment.
Because my kitchen is wide open to the dining room and the living room which are filled with an eclectic mix of French, English and American antiques along with some traditional and modern items, I needed to make the kitchen work with all of these, yet still do something smashing. Otherwise, why was I doing it, was my thinking.
Then I remembered, my very first designer/employee at my brand design agency many, many years ago was Jeanne, and she had left the communication design field to become a kitchen designer. I should contact her!
So I rang her up and she changed everything – all for the best! She gently guided me off of the concrete and into doing real wood – gorgeous walnut, flat modern panels with some beautiful Italian polished nickel handles and a concrete looking floor. We picked a stunning piece of granite for the counter with taupe, black and some beautiful blue in it. White quartz for the windowsill and some amazing appliances including my favorite – a slim wine refrigerator that is six inches wide and holds seven bottles!
SUPER MESSY IN AN APARTMENT
My renovation is in full swing now and my cabinets arrived yesterday along with Jeanne, to open and check some of them. The old kitchen is completely out and donated to Angie’s House on Long Island. They help medically frail children have the best quality of life possible. I was so happy to find them as I definitely did not want to contribute any more to landfills. It is very trying managing the space in an apartment during a complete redo – nothing like in a house.
So I cooked up a storm my last three days in my old kitchen and this recipe of Pork Chops with Ginger Blackberry Sauce was clearly my favorite. A “last supper” to remember.
I trust you will LOVE this as much as I did. This is a festive dish and easy to do during the busy holiday season. Be sure to make with LOVE. Here is the recipe:
Pork Chops with Ginger Blackberry Sauce – serves 2
2 pork chops
2 Tbs. olive oil
1 small red onion, quartered and sliced in ¼” slices
4 anchovies
5 chunks of Stem Ginger in syrup, chopped (comes in a small glass jar)
3 Tbs. syrup from the Stem Ginger
1 cup fresh blackberries
Fine Sea Salt
Fresh ground pepper
Chinese Five Spice
Fresh mint leaves for garnish (optional)
The process
Take the pork chops out of the fridge for 30 – 60 minutes before cooking. Pat dry and season each side with salt, pepper and a liberal amount of Chinese Five Spice.
Warm the olive oil over medium-low heat and add the onion and anchovies. Saute for 5 -7 stirring frequently.
Push the onion mixture to the sides of the pan, raise the heat to medium, medium-high and add the chops in the center, making sure the meat is hitting the pan, not on top of the onions and add the blackberries, ginger and ginger syrup. Toss the onion/blackberry mixture on the sides while the chops are browning for 4 – 5 minutes.
Turn the chops and saute for another 4 – 5 minutes, until the pork is done by pressing the meat with your thumb. It should feel sturdy but not super hard, or be at 140 degrees with an instant read meat thermometer inserted into the thickest part of the chop. The temperature will increase while the meat is resting.
Remove the chops to a warm platter or board. Continue cooking the blackberry sauce for 5 more minutes, stirring until the berries break down, getting juicy and add in the collected meat juices at the end.
Pour the sauce in a line down the middle of the chops and serve, garnished with mint leaves if desired.
