PORK CHOPS WITH BLACKBERRY SAUCE
Quick, easy and oh-so-good! Try these tender chops any busy weeknight or weekend. Priscilla Gilbert - Indian Harbour Beach, FL
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., 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.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 279mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
PORK CHOPS WITH BLACKBERRY PORT SAUCE
I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce.
Provided by Scott Koeneman
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
- Heat 1 more teaspoon of olive oil in the skillet, 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 broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch 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.
- Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 9.6 g, Cholesterol 39.2 mg, Fat 9.3 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 346.9 mg, Sugar 3.7 g
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
Provided by Manami
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 2940.8, Fat 131.6, SaturatedFat 46.2, Cholesterol 1220.7, Sodium 1046.8, Carbohydrate 11.2, Fiber 2, Sugar 4.1, Protein 392.6
PORK WITH BLUEBERRY HERB SAUCE
A different and delicious way to use blueberries, this tangy, sweet-savory sauce would also be great over chicken. The blend of berries and balsamic is wonderful! -Libby Walp, Chicago
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 364mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
PORK CHOPS WITH BLACKBERRY-ZINFANDEL SAUCE
Make and share this Pork Chops With Blackberry-Zinfandel Sauce recipe from Food.com.
Provided by quotFoodThe Way To
Categories Pork
Time 35m
Yield 4 chops
Number Of Ingredients 12
Steps:
- Combine chili powder, cayenne, salt, and pepper; rub onto chops.
- Heat oil in a large saute pan over medium-high heat; add chops and saute 4 minutes on each side.
- Cover, reduce heat to medium-low, and cook 5-7 minutes; remove chops, cover, and keep warm.
- Saute shallots in the pan over medium-high heat about 2 minutes.
- Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar.
- Bring to boil, simmer 3 minutes, then coarsely mash.
- Simmer sauce until slightly thick; add remaining berries, and cook until heated throughly.
- Off heat, swirl in butter; season with salt and pepper.
SLOW COOKER BLACKBERRY PORK TENDERLOIN
I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!
Provided by leeann3800
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
- About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
- To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g
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QUICK PORK SAUTE WITH BLACKBERRIES RECIPE | EATINGWELL
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- 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.
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