Ingredients

Pork

• 4 bone-in pork chops, about 2.5 cm thick
• 1 tbsp olive oil
• 1 tsp fine salt
• 25 g unsalted butter
• 8 sage leaves

Blackberry glaze

• 2 banana shallotsfinely chopped
• 1 garlic clovecrushed
• 2 tbsp balsamic vinegar
• 150 ml chicken stock
• 1 tbsp runny honey
• 1 tsp Dijon mustard
• 200 g blackberries

Method

1. 01

   Take the chops out of the fridge 20 minutes before cooking. Pat them dry, snip through the fat every few centimetres so they stay flat, and season all over with the salt and plenty of black pepper.

2. 02

   Heat the oil in a large heavy frying pan over a medium-high heat. Stand the chops on their fat edge for 2 to 3 minutes to render it, then lay them flat and cook 3 to 4 minutes a side until deep golden and 63 C in the middle. Rest on a warm plate, loosely covered, for 5 minutes.

   Fat edge firstStanding the chops on their fat renders it crisp and gives the pan its flavour.

3. 03

   Pour off all but a tablespoon of fat and turn the heat down. Add the butter and sage leaves and fry for 30 seconds until crisp. Lift the sage out onto kitchen paper.

4. 04

   Add the shallots to the pan and soften for 3 minutes, then the garlic for 30 seconds.

5. 05

   Pour in the balsamic and let it bubble for 30 seconds, then add the stock, honey, Dijon and three quarters of the blackberries. Simmer for 5 to 6 minutes, crushing some of the berries, until glossy and syrupy.

6. 06

   Tip in the rest of the blackberries and any juices from the resting plate and warm for 1 minute. Taste and season.

   63 C and restPork is juicy at 63 C. Five minutes resting finishes it.

7. 07

   Spoon the glaze over the chops and finish with the crisp sage.

   Two kinds of berryCrushed ones make the glaze, whole ones added at the end keep it bright.