It’s the first day of spring.
It feels like winter.
I wish it were summer.
I love summer in the Northwest.
Blueberries, blackberries, huckleberries and raspberries. Rainier cherries, apricots and peaches.
And sunshine. 🙂
I heard single engine planes over my roof this afternoon.
Getting ready for fair weather. Arriving soon. We hope.
I feel so lucky to have the sweetest of friends.
Friends who give me summer berries in the middle of winter. (Thank you Traci and Nick!)
Picked with love and exuberance by two precious little boys on summer vacation.
Bagged and frozen by Mom and Dad, and then given to me.
Frozen berries that warm my heart. (Kisses to Z and M!)
Huckleberry Barbecue Sauce with Thin Cut Pork Loin Chops
I probably have two or three barbeque sauce recipes hanging around. And I love them all. However, on occasion even a chef needs a little trick or two to get dinner rolling. Yes, this is one of my “cheat” recipes. And I love it! Huckleberries are the perfect addition to my jarred sauce. If you can’t find huckleberries, try blackberries. And, if you don’t care for the blackberry seeds, strain the sauce through a mesh strainer.
1 Jar of your fave barbeque sauce, about 2 cups
1 cup huckleberries, blackberries or blueberries (if frozen, thawed and drained)
1/4 – 1/3 cup dark brown sugar (depending on sweetness of the fruit)
1/4 teaspoon chipotle chili powder (optional, I like this for an extra kick of smokey spice)
4-6 Thin cut pork loin chops or pork chops, or a pork tenderloin (no thicker than 3/4 inches, larger chops will take longer to cook)
Fresh thyme leaves, lightly chopped
In a small sauce pan or pot over medium heat, mix together the berries, sugar and barbeque sauce.
Bring to a lively simmer and let the sauce sit over low heat, stirring occasionally, for about 5-10 minutes or until the berries have lightly infused the sauce and sugar is dissolved.
Stir in the chipotle chili powder and taste for seasoning, adding additional sugar or chili powder as desired.
Before serving, sprinkle with chopped fresh thyme leaves.
Heat a large heavy bottom skillet over medium high heat with a tablespoon or two of high heat veggie oil. Season the chops with salt and pepper on both sides.
When the oil is hot but not smoking, add the chops. Brown them on each side.
If they are thin, it shouldn’t take long for the chops to cook through. About 3-4 minutes each side. The chops will be done when they reach 145F.
Thicker chops will take much longer to cook. After browning the thicker chops, place them in a 350F pre-heated oven to finish cooking. They will be done when they reach 145F. About 10-15 minutes total cook time.
This sauce is also delicious over grilled pork chops or grilled pork tenderloin.
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