Pork Loin Chops with Blackberries

Pork Loin Chops with Blackberries

Pork Loin Chops with Blackberries
A succulent sauce of shallots, wine and blackberries turn these pork chops into a wonderful meal. Serve with rice or even a sweet potato medley, along with a fresh vegetable.
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Main Ingredient:
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Makes:
4 servings

Ingredients
4 4 oz. boneless pork loin chops, 1/2 inch thick, trimmed of fat
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground pepper
3 tsp. extra-virgin olive oil, divided
1/3 cup finely chopped shallot (1 large)
1 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 cup port or brewed black tea
1/2 cup blueberry juice
1/2 cup reduced-sodium chicken broth
2 tbsp. balsamic vinegar
1 1/2 tsp. cornstarch
1 1/2 tsp. water
1 cup fresh or frozen and thawed blackberries
2 tsp. butter

Methods/steps
Season pork chops with salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. Add remaining 1 tsp. oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add port wine and blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.
Additional Tips
Ready in 30 minutes

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