Pork Chops in a Blackberry-Port Sauce

    30 min

    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.

    27 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (20)


    Good stuff - I used blueberry juice, makes a great 'different' meal. Keep at least 2 shallots for flavour even if only serving for 2! Easy to prepare.  -  31 Aug 2010


    Made it just with fresh picked blackberries. Liquidised blackberries and added water to make juice, then used the rest whole as receipe. Really enjoyable summer meal.  -  08 Aug 2015


    The only thing I did differently (here we go changing things) was to add some minced garlic to the recipe, the rest I did according to the author. My biggest problem with this was having to pause to go "mmm" after every bite. The taste was absolutely outstanding. The combination of port, blackberries and pork is a marriage made in heaven! My compliments to the author, this was genius and could easily be a "signature" dish in a restaurant.  -  24 Jun 2010  (Review from Allrecipes US | Canada)