RAGIN’ CAJUN PORK CHOPS WITH BLACKBERRY BRANDY SAUCE

Pork|Gluten-free|Grill|Ragin Cajun

Ingredients

The Brine:

2 cups water

3 tablespoons salt

2 tablespoons brown sugar

1 tablespoon peppercorns

3 garlic cloves, smashed

1 large sprig rosemary, rough chopped and smashed

3 cups ice

The Chops:

4 pounds center cut pork chops (I like bone in, but boneless would also work)

2-3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

4-6 tablespoons olive oil

The Blackberry Sauce:

2 tablespoons butter

1 tablespoon shallots

4 cups fresh blackberries

½ teaspoon salt

1 cup sugar

2 cups blackberry brandy (or regular brandy)

2 tablespoons cornstarch

¼ cup water

Instructions

Combine all of the brine ingredients, except the ice, in a large saucepan and bring to a boil. Turn off the heat and stir until all the salt and sugar are completely dissolved. Add the ice to the pot and stir until it is and the brine is cold.

Place the pork chops in a 9”x 13” baking dish in an even layer. Pour the brine over the top and gently press the chops so they are all covered by the brine. Cover the dish with plastic wrap and place in the fridge for 2-4 hours. Remove 30-40 minutes before you are going to cook them so they can come to room temperature.

While the chops are brining, make the blackberry sauce. Heat the butter in a large saucepan and add the shallots. Cook until they are soft and fragrant, stirring occasionally. Add the blackberries, salt, and sugar to the pan and stir until the sugar is dissolved and the berries start to boil lightly. Add the brandy and cook for 2-3 minutes, stirring frequently.

Dissolve the cornstarch in the water and add it to the pan. Cook at a low boil, stirring, until the sauce thickens and has a thick syrupy consistency. Keep warm until ready to serve.

When you are ready to cook the chops, drain of the brine and rinse them with cold water. Pat each chop dry with paper towels.

Sprinkle the Ragin’ Cajun seasoning on both sides of the chops and rub it in with your hands. The more seasoning you use, the spicier the chops!!! If the chops are on the thicker side, I use a little extra spice; thinner I use a little less.

Heat your grill to 400 degrees and drizzle the seasoned chops all over with olive oil. Place the chops on the grill and cook for 2-4 minutes per side (again thickness will determine cook time) until they are 140-145 degrees in the center.

Remove and tent with foil. Let them rest for 10 minutes to let the juices redistribute.

Serve the chops with your favorite sides smothered in that delicious blackberry sauce. I served mine with 2 potato mash (sweet and regular potatoes) and fennel and arugula salad with maple balsamic vinaigrette.