Blackberry Port Sauce Pork Chops

Ingredients List

• 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

Cooking Instructions

1. Season both sides of the pork chops with salt and pepper. In a skillet, heat 1 teaspoon of olive oil over medium-high heat. Cook the chops until golden brown and no longer pink in the middle, about 2 to 3 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Remove the chops and set aside.

2. In the same skillet, add another teaspoon of olive oil. Sauté the shallots and thyme until the shallots become translucent, about 1 minute. Add the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring to a boil, scraping up any browned bits from the bottom of the pan to incorporate into the sauce. Let the mixture simmer and reduce by one-third, about 5 minutes. Mix cornstarch with water to make a slurry, then stir into the sauce. Cook for another minute until the sauce thickens. Lower the heat, and stir in the blackberries. Simmer until the berries are warmed through.

3. Return the pork chops to the skillet, turning them to coat in the sauce. Serve the chops hot, topped with the blackberry sauce.

Chef's Tip:

If you can't find blackberry juice, substitute with blueberry juice, and if fresh blackberries are out of season, frozen ones will work just as well.

Nutritional Information (per serving)