Who doesn’t love fruit with pork chops? Instead of the traditional apple sauce, try this alternative. The tartness of the blackberries pairs well with the sweet port in the sauce.Print
Pork Chops with Blackberry Port Sauce
Who doesn’t love fruit with pork chops? Instead of the traditional apple sauce, try this alternative. The tartness of the blackberries pairs well with the sweet port in the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Entrées
- 6 (4-ounce) boneless pork loin chops
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons olive oil, divided
- 2 shallots, minced
- 2 teaspoons dried thyme leaves
- 3/4 cup sweet port wine
- 3/4 cup blackberry juice
- 3/4 cup chicken broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 cups fresh blackberries
- 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 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. Set the meat aside.
- Heat 1 more teaspoon of olive oil in the skillet and cook the shallots until they start to become translucent, about 1 minute. Stir in the thyme.
- 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 1/3, about 5 minutes.
- Mix cornstarch and water into a paste, and slowly stir into the sauce. Cook until the sauce thickens, stirring constantly, about 1 minute.
- Reduce heat to low, and stir in the whole blackberries. Simmer until the berries are warmed through.
- Return the chops to the skillet, turning to coat them with sauce. Serve hot, topped with sauce.
Do you like pork chops better with blackberry sauce or applesauce? Please tell us what you think of this recipe.