Ingredients Jump to Instructions ↓

  1. 4 4-ounce boneless pork loin chops ,

  2. 1/2 inch thick, trimmed

  3. 1/4 teaspoon(s) salt , or to taste

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 3 teaspoon(s) extra-virgin olive oil , divided

  6. 1/3 cube(s) finely chopped shallot (1 large)

  7. 1 tablespoon(s) chopped fresh thyme , or 1 teaspoon dried 1/2 cup(s) port , or brewed black tea 1/2 cup(s) black currant nectar , blackberry or blueberry juice (see Ingredient notes)

  8. 1/2 cup(s) reduced-sodium chicken broth

  9. 2 tablespoon(s) balsamic vinegar

  10. 1 1/2 teaspoon(s) cornstarch

  11. 1 1/2 teaspoon(s) water

  12. 1 cup(s) fresh or frozen and thawed blackberries (see Tip)

  13. 2 teaspoon(s) butter

Instructions Jump to Ingredients ↑

  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.) 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.


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