Pork Chops with a Blackberry Chutney

• 2 lbs. boneless pork chops
• 1 1/4 tsp sea salt
• 1/2 tsp cracked black pepper
• 12oz blackberries
• 1/2 small yellow onion, small dice
• 1/2 tsp cinnamon
• 1/4 C honey
• 1/4 tsp powdered ginger
• 1 T red wine vinegar
• 4 T ghee

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1. In a small saucepan on medium-low heat,  add 1 tablespoon of ghee and the diced onion. Sauté the onions until they are translucent, about 5-7 minutes. Add the blackberries, honey, vinegar, cinnamon, ginger, and 1/4 teaspoon of sea salt. Continue cooking for 20-25 minutes, making sure to stir occasionally, and help break the blackberries down by pressing on them with a spoon.
2. In a large skillet on medium heat, add 3 tablespoons of ghee. Sprinkle the pork chops with 1 teaspoon of sea salt and the pepper. Once the skillet is hot, add the pork chops and cook until they are seared with a nice brown color. Flip the pork chops and cook the other side until they are brown as well.
3. If you have thicker pork chops, you will want to place them in the oven at 400 degrees for 7-10 minutes to finish cooking. My pork chops were about 1/2 inch thick and I did not need to do this.
4. Once the pork chops are cooked through, top them with the blackberry chutney and serve.