Pork Chops with Blackberry Port Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.'}

📊 Nutrition Facts

Per serving (6 servings total)