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Pork Chops in a Blackberry-Port Sauce recipe

Pork Chops in a Blackberry-Port Sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

This dish brings out the excellent affinity between pork and fruit. Serve with mashed potatoes, rice or anything you fancy.

27 people made this

IngredientsServes: 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

MethodPrep: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.

Ingredients

If blackberry juice is unavailable, use blueberry juice.
If fresh blackberries are unavailable, use frozen.

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Reviews & ratingsAverage global rating:(25)

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

by David Robinson

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


Pork Chops With Appled Port Wine Sauce Recipe

Easy quick dinner made up in a flash, serve this up with a veggie or salad. Healthy, tender and oh so good tasting, I was surprised how quickly it all came together. Double recipe for a family of four.

  • easy
  • super
  • quick
  • onions
  • apple
  • pork
  • chop
  • dinner
  • ideas
  • fruity
  • stovetop
  • easy
  • super
  • quick
  • onions
  • apple
  • pork
  • chop
  • dinner
  • ideas
  • fruity
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 1-2 pork chops per person 3/4 inch thick - at near room temperature
  • 1 large apple - use a granny smith or red delicious
  • salt and pepper
  • 1 large onion sliced thinly
  • 3 garlic cloves
  • 1/3 cup port wine ( I used sadelmann's - sp?)
  • 1/2 cup water
  • 1/2 teaspoon 'better than bullion paste' chicken flavor (optional)
  • 1 teaspoon freshly dried thyme
  • olive oil and a little butter
  • 1 skillet
  • 1 bowl

Ingredients

  • 1-2 pork chops per person 3/4 inch thick - at near room temperature shopping list
  • 1 large apple - use a granny smith or red delicious shopping list and peppershopping list
  • 1 large onion sliced thinly shopping list
  • 3 garlic clovesshopping list
  • 1/3 cup port wine ( I used sadelmann's - sp?) shopping list
  • 1/2 cup watershopping list
  • 1/2 teaspoon 'better than bullion paste' chicken flavor (optional) shopping list
  • 1 teaspoon freshly dried thymeshopping list and a little buttershopping list
  • 1 skillet shopping list
  • 1 bowl shopping list

How to make it

  • Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate.
  • Slice onion thinly while skillet heats up on medium heat.
  • Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
  • Cook for 4-6 minutes, stirring frequently.
  • While onions cooking, mince up garlic and set aside.
  • Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.
  • Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
  • If you chops are thicker than 3/4 inches, you will have to cook them longer.
  • Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet.
  • Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.
  • While chops are cooking, peel and slice thinly your apple.
  • Turn chops and let brown on the other side.
  • Remove chops onto a plate.
  • Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
  • Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
  • Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce. taste for any need of salt or pepper.
  • Pour mixture over your pork chops and dinner is ready.
  • I was in such a hurry to eat this amazing dinner, I didn't take a photo which is unusual for me. :-) - photo is from deliaonline, but looks very close to what my dinner looked like before I chowed down.
People Who Like This Dish 7
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The Cook

The Rating

Yummy. This sounds fantastic. You have my 5. Great post.

Delicious..We eat pork chops alot. always looking for a different way to fix them. Thanks.

I am getting the chops out of freezer right now! Sounds great!


Roasted Pork with Blackberry Sauce

Prep Time: 20 minutes

Cook Time: About 45 minutes

Ingredients:

  • One Smithfield Original Recipe Marinated Pork Loin Filet (1.7 pounds)
  • 1 tablespoon olive oil
  • salt and pepper

Sauce:

  • 1 1/2 to 2 cups fresh blackberries
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick

Instructions:

  1. Place the pork loin on a baking sheet, drizzle with oil, sprinkle with salt and pepper, and roast according to the package instructions.
  2. While your pork is in the oven, prepare the blackberry sauce. Place the sauce ingredients in a medium saucepan and place on the stove over medium heat. Continue to heat (and stir occasionally) until the blackberries break down into a slightly thickened sauce. Remove the cinnamon stick and discard.
  3. Serve warm sauce over slices of roasted pork.

Here are a few more roasted pork recipes you might enjoy:

Disclosure: This post has been written in partnership with Smithfield to share their line of marinated pork. This is a product that I know and use in my kitchen. All opinions shared are my own.


Grilled Pork Chops with Balsamic Blackberry Sauce

Perfectly grilled pork chops smothered with a sweet and simple balsamic blackberry sauce. This dinner looks so impressive, you’d never guess how easy it is! Healthy, paleo, and Whole 30 friendly!

I’m so conflicted. I want to eat pumpkin and apples, and wake up in the morning to a crisp breeze, and see leaves change color! Okay, so I live in Phoenix and the leaves are never going to change color, but a girl can dream.

Okay, so I’m conflicted because I really really want all of those things. And today it was 108*. I got into my car after work and my car said 117! Yikes. Also, I feel like it’s still technically summer, and I still want to soak up grilling season and fresh berries.

Also, this dish was the bomb. Yes, I just said the bomb. I’m stuck in 1999 or something. I tried to make something similar a few months ago, but I pounded out the pork chops really thin, and rolled them up, and then baked them. They looked like…crepes gone wrong… They still tasted delicious, but I couldn’t get over the fact that they looked like breakfast.

The good news? This way is so much easier! Seriously, my husband grilled up the pork while I made the sauce and we had dinner in under 30 minutes. It looks so fancy, but it couldn’t be more simple — win, win.


Skillet Pork Chops with Blackberry Glaze

Skillet Pork Chops with Blackberry Glaze &ndash Do you tend to shy away from blackberries due to their texture? Shy away no more! This sweet & savory recipe captures all the wonderful flavor with no pesky seeds!

Earlier in the season I was visiting my in-laws and my mother-in-law kept going on and on about how she loves to eat blackberries.

It then occurred to me that I don&rsquot actually have any blackberry recipes up on Simple Seasonal. So, I guess you can say that today&rsquos recipe is inspired by her!

I&rsquove been writing Simple Seasonal since 2014, so I&rsquom a bit appalled and embarrassed that this blog, which focuses on seasonal, American cooking, has no blackberry recipes on it.

Truth be told, I love the flavor of blackberries, but their texture is not my favorite of all the berries. That said, I set about developing a recipe with that in mind.

Today&rsquos recipe features blackberries in a smooth sauce, so the texture problem is solved! The sauce is poured over a savory and tender pork chop. The two are paired with Asian flavors like rice vinegar, mirin, and hoisin sauce. The result is a succulent, sweet and savory entree.

If you&rsquore looking for a tasty side to serve with these blackberry chops, they pair perfectly with my recipe for Ginger Miso Turnips and Sugar Snap Peas. You&rsquoll see it pictured alongside the pork chops throughout this blog post. I think you&rsquore going to love the two paired together as a tasty dinner that celebrates blackberry season!

All I can say is, thank goodness for my mother-in-law for saving me and this blog from a sad, blackberry-less existence!


Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.


New Recipe Night

This was our main course for tonight. My parents have absconded with Emma to Boston for 2 days, so it felt weird to be cooking and eating supper without her. She wouldn't have liked this anyway, I don't think, so maybe it's just as well that I made this tonight. Although I didn't put any sauce on Nathan's so I could have done the same for her. Anyway this is from the same issue of Simple & Delicious, May/June 2009.

Pork Chops with Blackberry Sauce
4 bone-in pork chops
1/4 cup seedless blackberry spreadable fruit
3 tbsp ketchup
1/4 tsp minced garlic
1/4 tsp mustard
1/4 tsp cornstarch
1 tbsp A-1 steak sauce

Broil chops 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160. Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil. Combine cornstarch and steak sauce until smooth. Gradually stir into pan. Bring to a boil cook and stir for 2 minutes or until thickened. Serve with pork chops. 4 servings.

So you may notice a theme with these recipes, which is that they use a lot of prepared ingredients like canned pie filling and "spreadable fruit" (essentially jam). It's why they're so "Simple" I guess, because you do not have to grow, deseed, and process your own blackberries to make this sauce. Basically you are making a kind of barbecue sauce to go on these. It was quite tasty, really. Definitely one I will keep. Plus now I have a whole jar minus 1/4 cup of blackberry jam so I'll have to use it somehow. We had this with the vegetable recipe that was on the same page which I'll post next.


Reviews ( 25 )

Looking forward to cooking again soon

I made the mistake of probably cutting my chops too thinly, so they dried up by the time the dish was done, but the sauce is absolutely one of the best I've ever made. It was also very simple to make with very little prep work and almost no cleanup aside from my cast iron skillet. I also didn't cover it, and it turned out great. I served it with a side of Yukon gold garlic mashed potatoes, which mixed with the mushroom sauce wonderfully.

Good. but the whiskey flavor was extremely intense, and I only used a quarter cup. I use boneless pork chops and cooked for about 30 mins. The sauce thickened up nicely. As other reviewers have mentioned, it needed a little more seasoning.

These were fantastic! Would make again, DEFINITELY a keeper. The flavor was totally there and honestly the only reasons I'm not giving it five stars: the sauce breaks the minute you put it in the oven, first, so it's not as pretty as the picture, so I wouldn't necessarily serve for company second, if you were to sear a full five mins each side before popping in the oven, those chops would be DRY as heck. I seared for only a minute or so each side, just enough to brown right. The mushrooms soak up the flavor amazingly, I'd probably add a little more next time, I realized I was wanting more mushrooms as I ate it because they were that good.

Easy to make but next time I don't think I will leave it in the oven nearly as long. My husband (who is a whiskey connoisseur) loved is so much he almost licked the pan.

A keeper for sure. And the mashed potatoes are a perfect match to pick up all the sauce from the plate! Super easy. 5 stars no doubt.

This was like oven stroganoff, and we liked it, but didn't think it was extraordinary. The best part was the one-pan concept, and it was very simple to make. We had very thick pork chops (> 1 inch), and they only needed 45 minutes (probably less) Our sauce did not thicken, and we reduced it a little on the stove after we took the pork chops out of the pan. The sauce also needed some more flavor, I recommend increasing the salt, pepper, and sage, and maybe adding some extras based on your taste (garlic, cayenne, thyme). We served it with pierogi, but in the future, we would make some extra sauce serve it with some egg noodles and a green veggie (peas, maybe?).

Easy to make and absolutely fantastic!

Anytime my hubby says "this is good" must mean it really is GOOD! It takes a lot for him to admit he likes something. The chops came out super tender and juicy. He's not a drinker at all, so when I told him they were made with whiskey he was surprised. The sauce was great and did not taste like whiskey at all but it did add a unique flavor to the sauce. I omitted the mushrooms just because my hubby and son don't eat them :-( But overall this was fantastic!

I just made these pork chops and they were excellent. Easy recipe to make. Thanks


Glaze for pork chops

So here’s what you need for this magic pork chop glaze. These are all pantry staples in my world – and I’m hoping they are in yours too!

I use pretty much the same ingredients for my favourite Sticky Grilled Chicken and also Sticky Baked Chicken recipes. It’s a terrific all-rounder!

“There’s no need to marinate! The sauce is flavour loaded and you end up with juices on the tray to use as a sauce, so there’s plenty of flavour even without marinating.”


Pork Chops Smothered in Chipotle Blackberry BBQ Sauce

Pork Chops Smothered in Chipotle Blackberry BBQ Sauce is the perfect summer recipe. I was playing around with BBQ sauce flavors on Sunday and landed on this one, being that I have boneless thick beautiful pork chops on hand, it just seemed like the right thing to do. This Chipotle Blackberry BBQ Sauce will go on everything…I repeat EVERYTHING!

The recipe for the Chipotle Blackberry BBQ Sauce is up, just follow the link and this whole recipe doesn’t take more than 35 minutes to make. Perfectly pan sear these chops and put them in the oven to chill while you make the BBQ sauce. It’s a beautiful thing. Or if you’re super efficient make the BBQ sauce ahead of time and it’s ready to go for dinner in minutes.

Pork Chops Smothered in Chipotle Blackberry BBQ Sauce

The Chipotle Blackberry BBQ Sauce recipe in on the blog, http://dashofsavory.com/savory/chipotle-blackberry-bbq-sauce/

Ingredients
  • 4 whole Pork Chops, boneless
  • 2 tablespoons Olive Oil
  • Kosher Salt and Pepper, to season
  • Chipotle Blackberry BBQ Sauce
  • Green Onion, chopped for garnish
Directions
  • Step 1 Preheat your oven to 375 degrees F. Heat the olive oil in a medium size pan over high heat. Season the pork chops with salt and pepper on both sides. Cook the pork chops in the preheated pan about 3 minutes each side until golden brown.
  • Step 2 Place pork chops on a sheet pan and finish cooking in the oven for the remaining 9 minutes until internal temperature of the pork chops reaches 145 degrees F. Remove and serve immediately with the Chipotle Blackberry BBQ Sauce, garnish with green onion.

Preheat your oven to 375 degrees F.

Heat the olive oil in a medium size pan over high heat. Season the pork chops with salt and pepper on both sides.


Cook the pork chops in the preheated pan about 3 minutes each side until golden brown.


Place pork chops on a sheet pan and finish cooking in the oven for the remaining 9 minutes until internal temperature of the pork chops reaches 145 degrees F.


Remove and serve immediately with the Chipotle Blackberry BBQ Sauce, garnish with green onion.


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