Pork Chops with Blackberry Port Sauce

For this pork chops with blackberry port sauce recipe, I paired chops with tart blackberries because their flavor balances with a sweet port sauce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 203 Calories

Ingredients

• 2 teaspoons water
• 2 teaspoons cornstarch
• 2 cups fresh blackberries
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive oil, divided
• 2 teaspoons dried thyme leaves
• 2 shallots, minced
• 6 (4 ounce) boneless pork loin chops
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 cup chicken broth
• 0.75 cup sweet port wine
• 0.75 cup blackberry juice

Recipe Instructions

Step 1

Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.

Step 2

Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.

Step 3

Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.

Step 4

Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.