I am starting to learn one awesome thing about having a blog is people want to send you cool stuff. I am normally not one for taking products just because I have to write about the product and if I think it sucks well I do not want to write that. The idea of being a jerk because I may dislike a product when someone else could read about the product not buy it because of me and all along they would have loved it scares me to much. However, I will make exception is a close friend’s awesome mom sends me a ton of wild raspberries (thank you thank you thank you thank you thank you).
After my friend dropped off the raspberries we were relaxing on the couch just catching up and my mind is spinning with about a thousand possibilities of what to do with them. I could make jam that would go with my bread baking adventure and then I realized holy $%(#& the anti-baker is now thinking of bread accompaniments. Freak freak freak freak!!!! Hmmm….she suggested pork and then it was the cartoon light bulb going off raspberry and port wine.
Searching the internet for a good recipe did not net that much but I knew this had to be doable. Thankfully I found one recipe on Food and Wine but it still needed some minor tweaking because it was kind of bland. Earlier in the day I had been working the garden and weeding the overgrown herbs and got to thinking I need to start using my rosemary a little bit more. Another light bulb goes off because rosemary loves pork. Woo hooo!!! A plan is slowly coming together.
For this recipe you will need:
- 2 shallots
- 1/2 cup port wine
- 1/2 cup raspberries
- 1 teaspoon dijon mustard
- 1 teaspoon fresh rosemary
- 1 bay leaf
- 1 tablespoon white wine vinegar
- Kosher salt and black pepper
- 2tablespoons unsalted butter
Steps to success:
- In a medium sauce pan melt the butter over medium heat and add in the shallots. Cook for a couple minutes until they have been softened.
- Add in the port wine and reduce by 1/2 (about 5 minutes).
- Add in the mustard, bay leaf, rosemary, raspberries, white wine, and a pinch of salt and pepper.
- Let this mixture cook covered for a good 10 minutes. Stirring occasionally to break up the raspberries.
- Shut off the heat and add in the remaining TB of butter. Cover and keep warm until your pork chops are ready to be served.
- Taste and adjust.
For the pork chops I just simply rubbed them with kosher salt and black pepper.