Pork Chops With Blackberry Port Sauce

Photo: Scott Koeneman

Ingredients

Blackberry

4 ounces boneless pork loin chops

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons olive oil

2 mediums shallots, minced

2 teaspoons dried thyme

3/4 cup sweet port wine

3/4 cup blackberry or blueberry juice

3/4 cup chicken broth

3 teaspoons balsamic vinegar

2 teaspoons cornstarch

2 teaspoons water

2 cups fresh or thawed frozen blackberries

Preparation

Season chops with salt and pepper.

Heat 1 teaspoon oil in a large skillet over medium high heat. Add chops and cook 2 to 3 minutes a side. Remove and set aside.

Add remaining teaspoon to skillet, add shallots and thyme and saute for about a minute, add port, juice, broth and vinegar. Bring to a boil. Be sure to scrape crisp bits from the bottom of the skillet. Cook, stirring regularly, for about 5 minutes. It should reduce by about 1/3.

Mix cornstarch and water and add to the sauce. Stir and cook until thickened. Reduce heat to low and add blackberries. Simmer until berries are warmed through.

Return chops to the skillet and turn to coat. Serve immediately.

Tools

Comments

Permalink Colleen Grove
February 26, 2010

Ooooh this looks yummy....I will have to try it. Thanx.

I am busy inviting any food and wine bloggers or those interested in blogging to the first ever SA food bloggers conference that I am busy organizing. You can find all the info here
http://sa-food-blogging-conference.blogspot.com/

The cost is R430 all inclusive for the day. Sunday 21 March at Giggling Gourmets Cooks Playground opposite the new Cape Quarter. There will be lunch and great speakers and a nice big goodie bag stuffed with foodie things. And fab give aways and prizes. Very exciting stuff. If you are interested drop me a comment on either of the links provided.
Thank you so much.

Colleen (aka browniegirl)
http://blogs.food24.com/kitchendiary

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The blackberries and the port work very well with the chops, complimenting without overpowering. I will be making it again. I served it with some steamed mixed vegetables and a baked potato, making the chop and the sauce the star of the show. At 266 calories, with 5 grams of fat and 4 grams of fiber, you can take in the show without any guilt.