Recipes

Pork Loin Chops with Blackberries

A succulent sauce of shallots, wine and blackberries turn these pork chops into a wonderful meal. Serve with rice or even a sweet potato medley, along with a fresh vegetable.
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Cuisine Continental

Servings 4 servings
Calories 1380.96 kcal

Ingredients

  

  • 4 boneless pork loin chops, 1/2 inch thick, trimmed of fat
  • 1 teaspoon(s) salt, to taste
  • 1/4 teaspoon(s) pepper, to taste
  • 1 tablespoon(s) extra-virgin olive oil, divided
  • 2 3/5 floz finely chopped shallot (1 large)
  • 1 tablespoon(s) chopped fresh thyme or 1 tsp. dried
  • 1/2 cup(s) port or brewed black tea
  • 1/2 cup(s) blueberry juice
  • 1/2 cup(s) reduced sodium chicken broth
  • 2 tablespoon(s) balsamic vinegar
  • 1/2 tablespoon(s) cornstarch
  • 1/4 floz water
  • 1 cup(s) fresh or frozen and thawed blackberries
  • 2 teaspoon(s) butter

Instructions

 

  • Season pork chops with salt and pepper.
  • Heat 2 tbs oil in a large nonstick skillet over medium-high heat.
  • Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side.
  • Transfer to a plate.
  • Add remaining 1 tbs oil to the pan.
  • Add shallot and thyme; cook, stirring, for 30 seconds.
  • Add port wine and blackberry juice, broth and vinegar; bring to a boil, scraping up any browned bits.
  • Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
  • Mix cornstarch and water in a small bowl.
  • Add to the sauce and stir until lightly thickened.
  • Reduce heat to low.
  • Add blackberries and butter.
  • Simmer, stirring, just until the butter has melted.
  • Return the pork chops and any accumulated juices to the pan; turn to coat with sauce.
  • Serve immediately.
  • Ready in 30 minutes.

Nutrition

Calories: 1380.96kcalCarbohydrates: 57.07gProtein: 172.56gFat: 48.63gSaturated Fat: 16.1gCholesterol: 513.4mgSodium: 3067.5mgFiber: 13.52gSugar: 32.21g

Keyword Diabetes Friendly, Pork, Vegetables
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