Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) can beef broth

  2. 1/2 cup sugar

  3. 5-6 ounces fresh blackberries (rinsed)

  4. 5-6 ounces fresh raspberries (rinsed)

  5. 2 tablespoons flour

  6. 1 tablespoon Chinese 5-spice powder

  7. 3/4 teaspoon kosher salt , divided

  8. 4 boneless pork chops (about 1 lb)

  9. 2 tablespoon canola oil

  10. 1 tablespoon cornstarch

  11. 2 tablespoon water

  12. 1/2 teaspoon fresh ground pepper

  13. 1/2 teaspoon minced garlic

Instructions Jump to Ingredients ↑

  1. Combine beef broth and sugar in small saucepan; bring to a boil on medium-high to dissolve sugar. When boiling, stir in half each of the blackberries and raspberries.

  2. Meanwhile, preheat large saute pan on medium-high 2-3 minutes. Combine flour, 5-spice powder, and ½ teaspoon of the salt in large zip-top bag; shake to combine. Place pork chops in bag; shake to coat.

  3. Place oil in pan; swirl to coat. Remove chops from bag, shake off excess flour, and add pork to pan. (wash hands) Cook 3-4 minutes on each side or until internal temperature reaches 160 degrees F. (for medium)

  4. Meanwhile, combine cornstarch and water in small bowl until smooth; stir into berry sauce, along with pepper, garlic, and remaining ¼ teaspoon salt. Bring to boil and cook 5 minutes, stirring occasionally, or until berries soften and begin to release their juices.

  5. Stir remaining blackberries and raspberries into sauce and serve over porkchops.


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