Pork Chops with Blackberry Port Sauce

How to cook Pork Chops with Blackberry Port Sauce

Ingredients: 6 (4 ounce) boneless pork loin chops 1/2 teaspoon cautiously 1/2 teaspoon ground black dot 2 teaspoons olive lubricator, divided 2 shallots, minced 2 teaspoons dried thyme leaves 3/4 cup sweet port wine 3/4 cup blackberry vitality 3/4 cup chicken stock 1 tablespoon balsamic vinegar 2 teaspoons cornstarch 2 teaspoons branch water 2 cups fresh blackberries

Directions: Season the pork chops on both sides with salt and fleck. Activate 1 teaspoon of olive oil in a skillet over medium-high stimulation, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 150 degrees F (65 degrees C). Set the chops aside. Animate 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, all over 1 proceedings. Pour in the port wine, blackberry vitality, chicken consomm?, and balsamic vinegar. Bring the mixture to a sputter, scraping off and dissolving any brown flavor bits from the skillet into the impudence. Cook until reduced by a third, connected with 5 minutes. Mix cornstarch and water into a paste, and stir into the condiment. Cook until thickened, stirring constantly, with 1 wee. Reduce heat to deficient, and stir in the blackberries. Simmer until berries are sex-mad. Return the chops to the skillet, and turn to coat with sassiness. Serve unstable, topped with back talk.


Servings Per Way: 6

Amount Per Serving

Calories: 202

Total Fat: 9.2g Cholesterol: 39mg Sodium: 369mg Total Carbs: 9.6g Dietary Fiber: 2.7g Protein: 15.6g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in favour of:6 peoples

Comments are closed.