Ingredients

• Pork Loin Chops, weighing 300g each

• 100g Blackberries, halved

• 50g Hazelnuts, toasted and halved

• 1 shallot, sliced into rounds and separated into rings

• 200g fine beans, blanched in boiling water, then shocked in ice water.
   

Blackberry Agrodolce

• 100ml dry white wine

• 100ml port

• 200g blackberries

• 200g Red wine vinegar

• 200g caster sugar

Method

1. Reduce wine and port by half, add blackberries & vinegar. In a separate pan caramelise the sugar up to 130 degrees, pour in the vinegar and cook for a further 3 mins. Pass and cool. 

2. Allow pork chops to sit out for an hour in order to come to room temperature. Sear on both sides in a very hot pan, baste with foaming butter, and rest. Reserve a couple of spoonfuls of the pan juices in a large mixing bowl.

3. While resting, toss the beans, hazelnuts, shallots and blackberries with the reserved pan juices, salt and pepper. Split between four plates along with the four chops, and dress with the sweet and sour blackberry agrodolce. 

Credit: Love Fresh Berries