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Blackberry Pork Chops
Pork chops in a blackberry sauce is easy enough for family and fancy enough for guests!
- 2 tbs chili powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 4 pork chops about 1-inch bone-in or boneless loin pork chops
- 2 tbs olive oil
- 2 tbs minced onion
- 1/2 cup zinfandel or medium-dry red wine
- 4 cups fresh blackberries divided
- 1/4 cup chicken stock
- 2 tbs sugar more, if desired
- 2 tbs unsalted butter
Combine the chili powder, cayenne, salt and pepper. Rub into chops.
Heat oil in a large heavy skillet over medium-high heat. Add the chops and brown on both sides. Cover the pan and reduce heat to low and cook 5-7 minutes; remove chops from the pan cover and keep warm.
Saute the onion in the same pan over medium-high heat for about 2 minutes. Deglaze the pan with the wine and scrape up any browned bits.
Add 3 cups of the berries, stock and sugar. Bring to a boil then simmer for 3 minutes. Coarsely mash the berries then simmer the sauce over low heat until it’s slightly thick—about 8 minutes.
Stir in the remaining berries and cook until heated through; remove from heat and stir in the butter. Season with salt and pepper to taste. Add the chops back to the pan and serve with the sauce.
Serving: 1pork chop | Calories: 459kcal | Carbohydrates: 25g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 735mg | Potassium: 876mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1860IU | Vitamin C: 32.4mg | Calcium: 71mg | Iron: 2.3mg