Ingredients
6
6 servings
- •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
Instructions
- 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.
- 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.
- Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Nutritional Facts
Per 6 servings
- Calories: 203
- Carbohydrate: 10g
- Fat: 9g
- Fiber: 3g
- Protein: 16g
- Sugar: 4g
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