Free Online Recipes
 |  

Sign Up login
 
 

Blackberry Sauce for Porkchops Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Blackberry Sauce for Porkchops

Category   Sauces
Sub Category   None

Ingredients
1/3 cup finely chopped shallot
1 tablespoon chopped fresh thyme
1/2 cup port
1-2 cup blackberry/blueberry 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 or frozen and thawed blackberries
 
2 teaspoons butter

Instructions
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.


Originally Submitted
12/9/2008





0 Out of 5 from 0 reviews

You can add this Blackberry Sauce for Porkchops recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.