Main Dishes Pork Pork Chop Recipes Pan Fried Pork Chops with Blackberry Port Sauce 4.3 (23) 18 Reviews 6 Photos I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce. Submitted by Scott Koeneman Published on June 18, 2020 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 6 (4 ounce) boneless pork loin chops ½ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons olive oil, divided 2 shallots, minced 2 teaspoons dried thyme leaves ¾ cup sweet port wine ¾ cup blackberry juice ¾ cup chicken broth 1 tablespoon balsamic vinegar 2 teaspoons cornstarch 2 teaspoons water 2 cups fresh blackberries Directions Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, 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 145 degrees F (63 degrees C). Set the chops aside. Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot. Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce. Cook's Note: Use blueberry juice if you can't find blackberry juice, and frozen blackberries if fresh are out of season. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 203 Calories 9g Fat 10g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 203 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 39mg 13% Sodium 347mg 15% Total Carbohydrate 10g 3% Dietary Fiber 3g 10% Total Sugars 4g Protein 16g 31% Vitamin C 12mg 13% Calcium 44mg 3% Iron 2mg 9% Potassium 405mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.