Quick Pork Saute with Blackberries

Quick Pork Saute with Blackberries

5 Reviews
From: EatingWell Magazine, Summer 2004

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.

Ingredients 4 servings

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  • 4 4-ounce boneless pork loin chops, ½ inch thick, trimmed
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • ⅓ cup finely chopped shallot, (1 large)
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • ½ cup port, or brewed black tea
  • ½ cup black currant nectar, blackberry or blueberry juice (see Ingredient note)
  • ½ cup reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1½ teaspoons cornstarch
  • 1½ teaspoons water
  • 1 cup fresh or frozen and thawed blackberries, (see Tip)
  • 2 teaspoons butter


  • Active

  • Ready In

  1. 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.)
  2. 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.
  3. 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.
  • 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 information

  • Per serving: 300 calories; 11 g fat(4 g sat); 2 g fiber; 17 g carbohydrates; 24 g protein; 15 mcg folate; 65 mg cholesterol; 11 g sugars; 322 IU vitamin A; 18 mg vitamin C; 70 mg calcium; 2 mg iron; 277 mg sodium; 445 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 3 lean meat

Reviews 5

January 28, 2012
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By: EatingWell User
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!
January 25, 2011
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By: Eileen
Very good! This was an awesome meal, I actually added creme de cassis to add more flavor, I will definately make again!
March 30, 2010
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By: Sarah
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.
January 16, 2010
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By: EatingWell User
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.
October 27, 2009
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By: EatingWell User
This was SOOOO delish!! The sauce was addicting!! this recipe is DEFINITELY a keeper!!
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