Ingredients

  • 3 teaspoons balsamic vinegar
  • 2 cups fresh or thawed frozen blackberries
  • 3/4 cup blackberry or blueberry juice
  • 3/4 cup chicken broth
  • 2 teaspoons cornstarch
  • 2 teaspoons dried thyme
  • 1 teaspoon olive oil
  • 1/2 teaspoon pepper
  • 4 ounces boneless pork loin chops
  • 3/4 cup sweet port wine
  • 1/2 teaspoon salt
  • 2 mediums shallots, minced
  • 2 teaspoons water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Season chops with salt and pepper.
  • INGREDIENTS:

Step 2

  • Heat 1 teaspoon oil in a large skillet over medium high heat.
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Step 3

  • Add chops and cook 2 to 3 minutes a side.
  • Length: 2 minutes

Step 4

  • Remove and set aside.

Step 5

  • 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/
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 6

  • 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.
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Step 7

  • Serve immediately.