Quick Pork Sauté With Blackberries

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. Season pork chops with salt and pepper.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side.
4. Transfer to a plate. (Do not wash skillet).
5. Add remaining 1 teaspoon oil to the pan.
6. Add shallot and thyme; cook, stirring, for 30 seconds.
7. Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits.
8. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
9. Mix cornstarch and water in a small bowl.
10. Add to the sauce and stir until lightly thickened.
11. Reduce heat to low.
12. Add blackberries and butter.
13. Simmer, stirring, just until the butter has melted.
14. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce.
15. Serve immediately over buttered & parslied egg noodles, and peas.