1/4 cup Blackberry Patch Blackberry Syrup
1/4 cup Olive Oil
Half Shallot - minced
1 Clove Garlic
2 tsp Poppyseed
1/4 cup White Balsamic Vinegar
1 tbsp Dark Balsamic Vinegar
Combine ingredients in a jar. Put the lid on a shake!
Bonus points if you reuse your handled mug from one of our preserves like we did!
½ cup Blueberry Syrup
¼ cup red wine vinegar
Half shallot - diced
2 tsp cayenne pepper
Combine Ingredients in a pan or ziplock bag and add meat. Let marinate for at least 1 hour before grilling.
Blackberry Patch Premium Fruit Syrup
1 1/2 cups lemon juice
1 3/4 cups granulated sugar
8 cups water
Heat sugar and water until sugar is dissolved. Remove from heat and cool to room temperature then leave in the refrigerator to chill.
Combine lemon juice and chilled sugar/water mixture.
When it's time to serve, add your favorite Blackberry Patch Premium Fruit Syrup! We used Strawberry and Blueberry and added fresh berries as a garnish - a perfect summer refreshment!
Satsuma Marinated Pork Chops
3-4 pork chops (bone in)
½ chopped onion
½ cup Blackberry Patch Premium Satsuma Syrup
¼ cup olive oil
salt and pepper to taste
½ tsp paprika
¼ tsp ginger
rosemary to garnish
Combine the marinade – stir Blackberry Patch Satsuma Syrup, olive oil, salt and pepper, ginger and paprika. Place pork chops in a deep dish and soak in marinade for at least 10 minutes.
Add chopped onion to dry skillet on medium heat and caramelize for 2-3 minutes. Add pork chops to the skillet and the remaining marinade. Cook on medium high for 8-10 minutes, flipping the pork chops while cooking. Coat the pork chops in marinade…it starts to get sticky – this mean you’re almost done. Remove from heat and garnish with fresh rosemary and an orange slice.
Mix all ingredients together in a bowl for the Peach Dressing, set aside.
Mix all ingredients together (except pecans) in a bowl for the Salad.
Pour dressing over salad, toss together.
Serve and top with chopped pecans.