Pork Chops with Blackberry Port Sauce

Pork Chops with Blackberry Port Sauce

16
Fight the Fat Foodie 220

"I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce."

Ingredients

30 m {{adjustedServings}} servings 203 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
  2. Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
  3. Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

Footnotes

  • Cook's Note:
  • Use blueberry juice if you can't find blackberry juice, and frozen blackberries if fresh are out of season.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The only thing I did differently (here we go changing things) was to add some minced garlic to the recipe, the rest I did according to the author. My biggest problem with this was having to paus...

This dish was fantastic, I'm not a huge fan of pan fried Pork chops so, I BBQ'd the chops and then put them in the blackberry sauce. I also added a few more shallots, which gave the sauce a bit...

Lots of great flavors in this one.