Pork Chops with Blackberry Port Sauce Recipe - Allrecipes.com
Pork Chops with Blackberry Port Sauce Recipe
  • READY IN 30 mins

Pork Chops with Blackberry Port Sauce

Recipe by  

"I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
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Footnotes

  • Cook's Note:
  • Use blueberry juice if you can't find blackberry juice, and frozen blackberries if fresh are out of season.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2010

The only thing I did differently (here we go changing things) was to add some minced garlic to the recipe, the rest I did according to the author. My biggest problem with this was having to pause to go "mmm" after every bite. The taste was absolutely outstanding. The combination of port, blackberries and pork is a marriage made in heaven! My compliments to the author, this was genius and could easily be a "signature" dish in a restaurant.

 
Most Helpful Critical Review
Jun 06, 2011

I also couldn't find blackberry juice, but i did find cran/blackberry V-8, otherwise recipe was made as written. I was disappointed, it was really just Ho Hum. Not bad, but not good either, not a lot of flavor, could have been the blackberries fault, maybe they werent' in season, idk, but I will not make it again.

 

21 Ratings

Jul 21, 2010

This dish was fantastic, I'm not a huge fan of pan fried Pork chops so, I BBQ'd the chops and then put them in the blackberry sauce. I also added a few more shallots, which gave the sauce a bit more substance. All in all, this recipe was fast, easy and delicious. kudos to the author.

 
Apr 30, 2010

Lots of great flavors in this one.

 
Aug 02, 2010

Just had this for dinner. It was a surprisingly better than I thought it would be. I used some blackberry jam I've had for months and wine that has been sitting on my counter for weeks! Don't overcook your pork!

 
Jul 26, 2010

Fantastic!!Blackberries: what a complimentary flavor! I didn't have balckberry juice, so I used white grape. My super-finicky 11-year-old son even loved it! Thank you!!!

 
Jul 12, 2010

Great Recipe!! I very rarely make the same recipe twice, just because there are so many different thing to try. But my husband actually requested this be made again- we're already thinking up different dishes to use the sauce in. I added 2 cloves of minced garlic to the onions, and used grape juice/lime juice & zest in place of the port wine.

 
Aug 31, 2010

My only "complaint" is that I would have preferred a much thicker sauce. Taste was great -- not as tangy as I thought it would be, but that's not a bad thing.

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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