In the Southern United States, the pairing of pork with fruit preserves is a tradition born from the necessity of the harvest. Historically, Southern kitchens relied on ‘putting up’ summer fruits—like blackberries, peaches, or figs—into jams and jellies to last through the winter. Using these preserves to glaze a pan-seared pork chop in a heavy cast-iron skillet is a classic technique. It reflects the region’s love for the ‘sweet and savory’ profile, where the acidity of the vinegar cuts through the richness of the meat, much like the vinegar-based sauces found in traditional Carolina barbecue.
Pan-Seared Fruit-Glazed Pork Chops
Description
These pork chops are seared to perfection in a cast-iron skillet and finished with a vibrant fruit jam and herb glaze.
Ingredients
Instructions
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Preheat oven to 350 degrees.
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Put 1 tablespoon olive oil in a cast iron skillet.
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Salt & pepper pork chops to taste.
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Add pork chops to skillet and brown on each side over medium-high heat.
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In a small bowl, mix jam, vinegar, mustard, berries and fresh thyme; stir until combined.
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Pour mixture over pork chops and heat over medium heat for about 3-5 minutes.
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Place skillet in preheated oven.
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Finish cooking for 10-15 minutes..
