Quick Pork Saute With Blackberries Recipe

Name: Quick Pork Saute With Blackberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces boneless pork loin chops, 1/2 inch thick, trimmed of fat (4 oz each); ¼ teaspoon salt (to taste); ¼ teaspoon fresh ground pepper (to taste); 3 teaspoons extra virgin olive oil, divided; ⅓ cup finely chopped shallot; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; ½ cup port wine or ½ cup brewed black tea; ½ cup black currant nectar or ½ cup blackberry juice or ½ cup blueberry juice; ½ cup reduced-sodium chicken broth; 2 tablespoons balsamic vinegar; 1 ½ teaspoons cornstarch; 1 ½ teaspoons water; 1 cup fresh blackberries or 1 cup frozen blackberry, thawed; 2 teaspoons butter

Servings: persons

16 ounces boneless pork loin chops, 1/2 inch thick, trimmed of fat (4 oz each)
¼ teaspoon salt (to taste)
¼ teaspoon fresh ground pepper (to taste)
3 teaspoons extra virgin olive oil, divided
⅓ cup finely chopped shallot
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ cup port wine or ½ cup brewed black tea
½ cup black currant nectar or ½ cup blackberry juice or ½ cup blueberry juice
½ cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 ½ teaspoons cornstarch
1 ½ teaspoons water
1 cup fresh blackberries or 1 cup frozen blackberry, thawed
2 teaspoons butter

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.
5
(Do not wash skillet).
6
Add remaining 1 teaspoon oil to the pan.
7
Add shallot and thyme; cook, stirring, for 30 seconds.
8
Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits.
9
Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
10
Mix cornstarch and water in a small bowl.
11
Add to the sauce and stir until lightly thickened.
12
Reduce heat to low.
13
Add blackberries and butter.
14
Simmer, stirring, just until the butter has melted.
15
Return the pork chops and any accumulated juices to the pan; turn to coat with sauce.
16
Serve immediately over buttered & parslied egg noodles, and peas.

404

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces boneless pork loin chops, 1/2 inch thick, trimmed of fat (4 oz each), ¼ teaspoon salt (to taste), ¼ teaspoon fresh ground pepper (to taste), 3 teaspoons extra virgin olive oil, divided, and more.

Yes, Quick Pork Saute With Blackberries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Pork Saute With Blackberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions