Thursday, January 8, 2009

Quick Pork Saute with Blackberries

After trying the Blueberries & Filet Recipe, I just knew this had to be a phenominal dish. I made this last night for dinner and there were rave reviews from all across the table! This one is going into the front of my "every day" cookbook.

Pork Chop Recipe from Lobster Gram


  • 4 pork chops, 1/2 inch thick, trimmed of fat
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/3 cup finely chopped shallot (1 large)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/2 cup brewed black tea
  • 1/2 cup blackberry 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
  • 2 teaspoons butter

Recipe Directions

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 tea, black blackberry 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.

Source:Blackberries and Pork Chop Recipe

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