About this recipe:This dish brings out the excellent affinity between pork and fruit. Pork chops are pan-seared, then served with a deliciously fruity blackberry and port sauce. Serve with mashed potatoes, rice or anything you fancy.
Fight the Fat Foodie
6 (115g) boneless pork loin chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, finely chopped
2 teaspoons dried thyme leaves
175ml sweet port wine
175ml blackberry juice
175ml chicken stock
1 tablespoon balsamic vinegar
2 teaspoons cornflour
2 teaspoons water
300g fresh blackberries
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Method Prep:15min › Cook:15min › Ready in:30min
Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a frying pan over medium-high heat and pan fry the chops until they are lightly browned and no longer pink in the centre, 2 to 3 minutes per side. An instant-read thermometer inserted into the centre should read at least 65 degrees C. Set the chops aside.
Heat 1 more teaspoon of olive oil in the frying pan 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 stock and balsamic vinegar. Bring the mixture to the boil, scraping off and dissolving any brown flavour bits from the frying pan into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornflour 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 frying pan and turn to coat with sauce. Serve hot, topped with sauce.
If blackberry juice is unavailable, use blueberry juice.
If fresh blackberries are unavailable, use frozen.