Thick Cut Pork Chop with Blackberry Spice + Sage Red Wine Sauce

4 bone in thick cut pork chops (12 oz. each and about 1 ¼ inch thick)
Salt and pepper (or rub of your choice)
3 Tablespoons olive oil
1 medium onion sliced
1 cup white wine or chicken broth

Blackberry Spice + Sage Red Wine Sauce:
½ cup minced sweet onion
1 tablespoon butter
½ cup dry red wine (I used a Merlo)
¼ cup Sallie’s Greatest Blackberry Spice + Sage Jam

Directions:

Preheat oven to 350 degrees. Season pork chops with salt and pepper and let sit for 15 minutes. Heat a heavy skillet (cast iron works great) with the olive oil to medium high heat. Sear the chops for 7 minutes on each side. Remove chops from pan, and then add the sliced onion, sauté for 3 minutes and white wine. Put the chops back in the pan and cook 10-15 minutes longer in the oven. Cover with tin foil loosely to keep chops from drying out. Let sit for 10 minutes. 

Sauce: Sauté the onions in butter for about 10 minutes, then add the red wine, bring to a boil and let reduce by half.  Add the Blackberry Spice + Sage Jam and return to a boil, then reduce heat and simmer for 5 minutes. Plate the chops and spoon the sauce over the chops. Delicious!

NOTE: the Blackberry Spice + Sage Red Wine Sauce is also delicious served on Turkey or Chicken Breasts. 

Roasted Chicken with Fig Sweet Onion + Rosemary

1 whole chicken (around 4 lbs.)

Salt and Pepper

2 sweet onions chopped

12 figs (fresh, frozen or dried)

2 tb Sallie’s Greatest Fig Sweet Onion + Rosemary Jam

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

Fresh rosemary sprigs

Preheat oven to 475 degrees. Rinse chicken, clean out cavity. Season with salt and pepper. Place into a baking dish or roasting pan. Put the chopped onions inside the cavity and under/around the chicken in the pan. Place the figs around the chicken. Mix together the Fig, Sweet Onion + Rosemary jam, balsamic vinegar and olive oil and pour over the chicken. Place some rosemary sprigs on and around the chicken. Put in the oven and roast at 475 degrees for about 20 minutes. Then reduce the heat to 325 degrees and continue to cook for about 1 ½ hours. Serve over couscous, rice or bulgur.