Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.

Source: EatingWell Magazine, Summer 2004

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Recipe Summary test

total:
30 mins
Servings:
4
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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

301 calories; protein 23.9g; carbohydrates 17.3g; dietary fiber 2.1g; sugars 10.6g; fat 11.5g; saturated fat 3.7g; cholesterol 65mg; vitamin a iu 321.7IU; vitamin c 18.3mg; folate 15.5mcg; calcium 69.6mg; iron 1.7mg; magnesium 29.6mg; potassium 444.6mg; sodium 276.9mg; thiamin 0.4mg.

1 other carbohydrate, 3 lean meat

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