Pork Chops with Blackberry Port Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Pork Chops with Blackberry Port Sauce

1. Boneless pork loin chops - 6 (4 ounce)
2. Salt - ½ teaspoon
3. Ground black pepper - ½ teaspoon
4. Olive oil, divided - 2 teaspoons
5. Shallots, minced - 2
6. Dried thyme leaves - 2 teaspoons
7. Sweet port wine - ¾ cup
8. Blackberry juice - ¾ cup
9. Chicken broth - ¾ cup
10. Balsamic Vinegar - 1 tablespoon
11. Cornstarch - 2 teaspoons
12. Water - 2 teaspoons
13. Fresh blackberries - 2 cups

How to cook deliciously - Pork Chops with Blackberry Port Sauce

1. Stage

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. Stage

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. Stage

Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.