Ingredients

• 6 , 4 ounce
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 teaspoons olive oil , divided
• 2 shallots , minced
• 2 teaspoons dried thyme leaves
• 0.75 cups sweet port wine
• 0.75 cups blackberry juice
• 0.75 cups chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 cups fresh blackberries

Instructions

1. 1 Season pork chops on both sides with salt and pepper. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Pan-sear chops until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove chops from the skillet and set aside.
2. 2 Heat remaining teaspoon of oil in the skillet. Add shallots and thyme. Cook and stir until shallots become translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping any brown bits from the from skillet into sauce.
3. 3 Cook until reduced by one-third, about 5 minutes. Mix cornstarch and water into a paste. Stir into sauce. Cook, stirring constantly, until thickened, about 1 minute. Reduce heat to low. Stir in blackberries and simmer until just warmed through.
4. 4 Return chops to the skillet, turn to coat in sauce, and serve topped with more sauce.

Nutrition per serving