Prep 20 mins
Cook 25 mins
A snappy sauce of shallots, port and fruity blackberry nectar transforms just any cut of meat into a special-occasion dinner--here they used pork chops. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops; adjust cooking times. EatingWell Magazine
- 16 ounces boneless pork loin chops, 1/2 inch thick, trimmed of fat (4 oz each)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper (to taste)
- 3 teaspoons extra virgin olive oil, divided
- 1⁄3 cup finely chopped shallot
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1⁄2 cup port wine or 1⁄2 cup brewed black tea
- 1⁄2 cup black currant nectar or 1⁄2 cup blackberry juice or 1⁄2 cup blueberry juice
- 1⁄2 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 teaspoons water
- 1 cup fresh blackberries or 1 cup frozen blackberry, thawed
- 2 teaspoons butter
- Season pork chops with salt and pepper.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side.
- Transfer to a plate. (Do not wash skillet).
- Add remaining 1 teaspoon oil to the pan.
- Add shallot and thyme; cook, stirring, for 30 seconds.
- Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits.
- Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
- Mix cornstarch and water in a small bowl.
- Add to the sauce and stir until lightly thickened.
- Reduce heat to low.
- Add blackberries and butter.
- Simmer, stirring, just until the butter has melted.
- Return the pork chops and any accumulated juices to the pan; turn to coat with sauce.
- Serve immediately over buttered & parslied egg noodles, and peas.
Couldn't find blackberry nectar but used a blackberry/blueberry blend juice from northland and fresh berries. Turned out amazing!