Juicy Pork Chops with Blackberry Port Wine Sauce Recipe

Ingredients

• 6 (4 ounce) boneless pork loin chops
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 teaspoons olive oil, divided
• 2 shallots, minced
• 2 teaspoons dried thyme leaves
• 0.75 cup sweet port wine
• 0.75 cup blackberry juice
• 0.75 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 cups fresh blackberries

Instructions

1. Season pork chops generously with salt and freshly ground black pepper. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the chops and sear for 2-3 minutes per side, until lightly browned and cooked through (internal temperature reaches 145°F or 63°C). Transfer the seared pork chops to a plate and set aside to rest.
2. In the same skillet, heat the remaining 1 teaspoon of oil. Add minced shallots and fresh thyme; cook and stir for about 1 minute, or until the shallots become translucent. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping up any flavorful browned bits from the bottom of the pan with a wooden spoon. Simmer for approximately 5 minutes, or until the sauce has reduced by one-third.
3. In a small bowl, whisk together cornstarch and water until a smooth paste forms. Stir the cornstarch slurry into the simmering sauce. Continue to cook and stir for about 1 minute, until the sauce thickens to your desired consistency. Reduce heat to low and gently stir in the fresh blackberries. Simmer until the blackberries are just warmed through.
4. Return the rested pork chops to the skillet and turn to coat them evenly in the luscious blackberry port wine sauce. Serve the pork chops immediately, generously drizzled with the remaining sauce. Enjoy!

Nutrition

• Calories: 203 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 347 mg
• Protein Content: 16 g
• Cholesterol Content: 39 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g