1 Ciabatta roll sliced in half
1 teaspoon mayonnaise
1 teaspoon Dijon mustard
3 – 4 slices of cooked turkey breast
2 Tablespoons Sallie’s Greatest Blackberry Spice + Sage Jam
1 slice Havarti cheese
1 handful arugula leaves
Spread mayonnaise on one side of bread and the mustard on the other side. Put the turkey on the mustard, top with Blackberry Spice + Sage Jam, layer Havarti cheese. Top with the bread and toast in oven for about 8-10 minutes to melt the cheese, lift top bread and add the arugula. Cut in half to serve.
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
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.