How to Make Pork Chops with Blackberry Port Sauce - A Step-by-Step Guide

Are you looking for a delicious and impressive meal to serve at your next dinner party? Look no further than this recipe for Pork Chops with Blackberry Port Sauce. This dish is perfect for a special occasion and will surely wow your guests with its elegant flavors and beautiful presentation.

One of the best things about this recipe is that it looks and tastes incredibly sophisticated, but it's actually quite simple to prepare. With just a few basic ingredients and some easy-to-follow ...

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Ingredients

  • 6 (4 ounce) boneless pork loin chops
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons olive oil, divided
  • 2 shallots, minced
  • 2 teaspoons dried thyme leaves
  • ¾ cup sweet port wine
  • ¾ cup blackberry juice
  • ¾ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 cups fresh blackberries

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

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

    203 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 39mg
    • Sodium: 347mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 12mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 405mg