recipe by- Chef Bruce Weinstein

1 tbs unsalted butter

1lb chops

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 small shallot minced

1 tsp minced fresh sage

1/2 tsp ground cinnamon

2 tbs dry white wine

1/4 c whole goat milk

1/4 c sweet fresh blackberries

1.  Set the rack in the center of the oven.  Preheat oven to 400

2.  Melt the butter in a medium-sized, oven safe skillet over medium heat.  Season the chops with salt and pepper, then slip them into the skillet.  Brown for 2 minutes, shaking the skillet to loosen them up.

3.  Turn the chops and shove the skillet into the oven.  Roast until an instant read meat thermometer inserted into the center of one of the chops registers 140 4- 5 minutes.

4.  Remembering that the skillet is ridiculously hot, remove it from the oven, set it over medium heat again, and transfer the chops to a serving platter or individual serving plates.

5.  Stir the minced shallot into the skillet and cook just until soft, probably less than 1 minute.  Add the sage and cinnamon; stir until aromatic, about 15 seconds.  Now pour in the wine.  As it boils, scrape up any browned bits in the skillet.  The amount of liquid is tiny; it will boil instantly.  Work fast.

6.  Pour in milk and drop int he blackberries.  Bring to a full boil and cook for 1 minute, or just until somewhat reduced.  Check for salt, then ladle this sauce over the chops.  Enjoy ~