Condiments Main Dishes

Pork Chops with Huckleberry Sauce

Pork Chops with Huckleberry Sauce

Do you know what a Huckleberry is?

This question may seem condescending, but it’s not meant to be.  The Huckleberry is a very regional fruit.  I did a little research and found that there are actually 10 different species of Huckleberries in the United States.  The “Douglas ex Hooker” or the “Globe Huckleberry” is the variety of Huckleberry that grows in the region in which I live.

Huckleberries are in the same family as blueberries, and actually kind of look like a small, purple blueberry.  Huckleberries are more tart and acidic than blueberries, but if you can’t find huckleberries, you could certainly substitute blueberries or blackberries.  (If you do use blackberries, I would suggest straining the sauce once it’s done to remove the seeds.)

This recipe is so good!  It’s sophisticated, yet simple.  The mix of sweet and tart and salty is just the thing to go with a juicy and crisp-on-the-outside pork chop!

Pork Chops with Huckleberry Sauce

Ingredients:

2 4-6 oz Pork Chops

1 cup huckleberries

1 tablespoon and 1 teaspoon soy sauce

1 teaspoon ground ginger

1 dash cayenne pepper (1/8 teaspoon)

1 tablespoon brown sugar

1.  Combine all ingredients in a small pot and simmer for 5 minutes, or until desired thickness is achieved.  (Don’t let it get too thick, or it will be one sticky mess, not a smooth and silky sauce.)

Frozen Huckleberries Add ingredientsReduce

2. Spray a large pan with nonstick spray or olive oil and turn the burner to medium high. The olive oil/nonstick spray will help to add a nice crust to the pork while it cooks.  Season the pork chops with salt and pepper and cook in a large pan on medium high, until the pork chops are done (about 145 degrees inside).  If your pork chops are really thick, you may need to finish them in a 350 degree oven – until the temperature is reached.

3.  Let the pork rest for about 10 minutes with tin foil on top.  This will help to keep the juices inside the meat.  Serve with a hearty dollop of the huckleberry sauce on top.

NOTE:  When you read the nutrition information for this recipe, keep in mind that you will most likely have sauce leftover, so the amounts are exaggerated a bit.

 

Pork Chops with Huckleberry Sauce
Author: Simply Playful Fare
Ingredients
  • 2 4-6 oz Pork Chops
  • 1 cup huckleberries
  • 1 tablespoon and 1 teaspoon soy sauce
  • 1 teaspoon ground ginger
  • 1 dash cayenne pepper (1/8 teaspoon)
  • 1 tablespoon brown sugar
Instructions
  1. Combine all ingredients in a small pot and simmer for 5 minutes, or until desired thickness is achieved. (Don’t let it get too thick, or it will be one sticky mess, not a smooth and silky sauce.)
  2. Spray a large pan with nonstick spray or olive oil and turn the burner to medium high. The olive oil/nonstick spray will help to add a nice crust to the pork while it cooks. Season the pork chops with salt and pepper and cook in a large pan on medium high, until the pork chops are done (about 145 degrees inside). If your pork chops are really thick, you may need to finish them in a 350 degree oven – until the temperature is reached.
  3. Let the pork rest for about 10 minutes with tin foil on top. This will help to keep the juices inside the meat. Serve with a hearty dollop of the huckleberry sauce on top.
Calories: 578 Fat: 42.4g Carbohydrates: 8.2g Sodium: 421 mg Protein: 38.9g

Pork Chops with Huckleberry Sauce Pork Chops with Huckleberry Sauce

What will you try your Huckleberry sauce on?  Let us know in the comments section!

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