Search thousands of recipes reviewed by home cooks like you.

Pork Chops with Blackberry Port Sauce

Pork Chops with Blackberry Port Sauce

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Fight the Fat Foodie

Fight the Fat Foodie

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DaveinDenver
19

DaveinDenver

6/25/2010

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 pause to go "mmm" after every bite. The taste was absolutely outstanding. The combination of port, blackberries and pork is a marriage made in heaven! My compliments to the author, this was genius and could easily be a "signature" dish in a restaurant.

celestica1
14

celestica1

7/21/2010

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 more substance. All in all, this recipe was fast, easy and delicious. kudos to the author.

Fight the Fat Foodie
11

Fight the Fat Foodie

4/30/2010

Lots of great flavors in this one.

Similar recipes