Pork Chops with Blackberry Rosemary Preserves

Calls for a tart, chunky black currant preserve.


  • 1/4 cup Eat This Blackberry Rosemary preserves
  • 1 1/2 tablespoons Muirhead Dijon mustard
  • 6 center cut whey-fed Cherry Grove Farm pork chops
  • salt and freshly ground pepper to taste
  • 1/3 cup white wine vinegar


  1. Mix preserves and mustard together in small bowl and set aside.
  2. Heat a non-stick skillet just large enough to hold the chops comfortably, and brown them lightly on both sides. Season with salt and pepper to taste, and spoon the currant/mustard mixture over the chops evenly.
  3. Cover chops, reduce heat and cook for 20 minutes, or until chops are done (160 internal temp). Transfer chops to a platter or keep warm in the oven. Leave the preserve mixture in the pan.
  4. Remove excess fat from the skillet. Add the white wine vinegar, set pan over medium heat and bring juices to a boil, stirring and scraping up any brown bits (deglazing the pan). When the sauce is reduced by about one third, pour it over the chops and serve immediately.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens