Recipes

Pat the pork chops dry and season generously on both sides with salt and pepper.

Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons butter along with the sage, thyme, and oregano. Once the butter is melted and fragrant, add the pork chops. Sear for 3–4 minutes per side, or until deeply golden and cooked through. Transfer the pork chops to a plate and tent loosely with foil.

Reduce the heat to medium. Add the diced onion to the same skillet and cook until softened, scraping up the browned bits left behind from the pork.

Pour in the red wine and simmer for 1–2 minutes, allowing it to reduce slightly. Add the chicken stock and blackberries.

Using the back of a spoon, gently press some of the blackberries to release their juices. Simmer for about 5 minutes, until the sauce begins to thicken.

Remove the skillet from the heat and stir in 2 tablespoons butter until melted and silky. Taste and adjust with salt and pepper as needed.

Add the pork chops back to the skillet and spoon the sauce over top. Let them sit in the sauce for a minute or two before serving.

Preheat the oven to 375°F.

In a 10-inch cast iron skillet, combine the blackberries, bourbon, brown sugar, granulated sugar, cornstarch, and cinnamon. Cook over medium heat, stirring occasionally, until the berries begin to release their juices and the mixture thickens slightly, about 5–7 minutes.

In a large bowl, whisk together the flour, cornmeal, and baking powder. Add the cold butter and cut it into the dry ingredients using your hands or a pastry cutter until the mixture resembles coarse crumbs.

Stir together the buttermilk and vanilla. Pour into the flour mixture and gently fold until a sticky dough forms. If the dough seems excessively wet, add up to 2 additional tablespoons of flour.

Dollop the dough over the blackberry filling in rustic mounds, leaving some gaps so the fruit can bubble through. Sprinkle generously with cinnamon sugar.

Bake for 25–35 minutes, or until the topping is golden brown and cooked through and the blackberry filling is bubbling around the edges.

Allow the cobbler to cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream or freshly whipped cream.