A snappy pan sauce made with shallots, port and fruity blackberry nectar transforms basic pork chops into a special-occasion dinner. A touch of butter swirled in at the end of cooking gives the sauce a rich finish. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops for pork; adjust cooking time accordingly.

Patsy Jamieson
Source: EatingWell Magazine, Summer 2004
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season pork chops with salt and pepper. Heat 2 teaspoons 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. (Do not wash skillet.)

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  • Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add port (or tea), black currant nectar (or blackberry or blueberry 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.

Tips

Ingredient Note: You can find a variety of berry juices and nectars in natural-foods stores or the natural-foods section of your supermarket. Enjoy some in a refreshing spritzer. Look for black currant liqueur (cassis) at a liquor store.

Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.

Nutrition Facts

300.5 calories; protein 23.9g 48% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 2.1g 8% DV; sugars 10.6g; fat 11.5g 18% DV; saturated fat 3.7g 19% DV; cholesterol 65mg 22% DV; vitamin a iu 321.7IU 6% DV; vitamin c 18.3mg 31% DV; folate 15.5mcg 4% DV; calcium 69.6mg 7% DV; iron 1.7mg 10% DV; magnesium 29.6mg 11% DV; potassium 444.6mg 13% DV; sodium 276.9mg 11% DV; thiamin 0.4mg 43% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2012
You'll want to make this again Love it! The sauce is not too sweet or too tart- perfect. The only way I strayed from the recipe was since I didn't have a full 1/2 c. port I topped off the little I had w/ 1/4 c. dry sherry (I know but it's what I had). Served it with roasted cauliflower and crusty bread. Fantastic! Read More
Rating: 5 stars
10/30/2011
This was SOOOO delish!! The sauce was addicting!! this recipe is DEFINITELY a keeper!! Read More
Rating: 5 stars
10/30/2011
I had to use some substitutions and this was still completely delicious. I used blackberry tea instead of port and because I didn't have extra blackberry juice beyond what I could thaw out from frozen berries I sweetened the sauce with a hint of maple syrup and doubled the broth. What a great treat. Perfect with steamed cauliflower as a side. Read More
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Rating: 5 stars
10/30/2011
I did not have any pork on hand but I wanted to try this sauce. So I pounded out 2 chicken breasts spread with a goat cheese and herb mixture and rolled up. I browned the chicken then finished off in the oven while I made the sauce. It was delicious! I did not have port but I did have some spiced blackberry wine and it worked well. We really enjoyed this! Since I was only making this for two people we had leftover sauce. I think I will reduce the leftovers tomorrow into a glaze and use on some salmon fillets. Read More
Rating: 5 stars
10/29/2011
Very good! This was an awesome meal I actually added creme de cassis to add more flavor I will definately make again! Read More