Pork Chops with Blackberry Port Sauce

Pork Chops with Blackberry Port Sauce

Made  times
Scott Koeneman 221

"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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30 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 22 Ratings

Most helpful positive review

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 paus...

Most helpful critical review

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 ...

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Most positive
Least positive

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 paus...

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...

Lots of great flavors in this one.

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 ov...

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!!!

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 ...

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.

These were incredible! My husband and two boys (14 and 11) loved them!

The blackberries PERFECTLY compliment the pork chops. Everything went together. We had awful trouble finding blackberry juice, and used blueberry juice instead. If you had handed me a glass, ...

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