In a ziplock bag or a sealed container , add the salt, pepper, garlic and thyme and submerge the pork chop so it’s fully covered with water. Mix it well so the salt dissolves and covers the pork chop thoroughly.
Refrigerate for at LEAST an hour.
take out and pat dry. let sit until room temp
Preheat oven to 350. Start on your sweet potatoes.
get out your skillet and place 3 tbsp olive oil in it. Turn to medium high heat
Put black pepper on both sides of your pork chop.
Brown on each side for 5 minutes.
Place in oven for 30 minutes (flip halfway through)
Start your reduction. Blend your blackberries (I use a nutribullet) and place in a pan with balsamic. Turn heat up to a boil and add all the other ingredients. Boil for 5 minutes while stirring. Then let cool .
When the Pork chops are ready they will be at 145°F.
Serve the pork chop with the reduction on top. Pair with the sweet potatoes and dinner is ready!
Sweet Potatoes
Pre-heat oven to 425°FPeel and cut two sweet potatoes to about 1 in. chunks .In a large mixing bowl, mix the red pepper flakes, thyme, garlic, salt, 2 tbsp olive oil. Put the sweet potato chunks in dish and toss with the oil mixture.Put sweet potato chunks into a baking pan then into the oven for 30 minutes.