Quick Pork Saute with Blackberries
Recipe from EatingWell

A snappy pan sauce made with shallots, port and fruity blackberry nectar transforms basic pork chops into a special-occasion dinner. A touch of butter swirled in at the end of cooking gives the sauce a rich finish. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops for pork; adjust cooking time accordingly.


Quick Pork Saute with Blackberries

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Ingredients
  • 4  4  ounces 
    boneless pork loin chops, 1/2 inch thick, trimmed
  • 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 
    port , or brewed black tea
  • 1/2  cup 
    black currant nectar, blackberry or blueberry juice (see Ingredient note)
  • 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, (see Tip)
  • 2   teaspoons 
    butter
Directions
1.
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.)
2.
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.
3.
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.
Tips:

1.
Ingredient Note: You can find a variety of berry juices and nectars in natural-foods stores or the natural-foods section of your supermarket. Enjoy some in a refreshing spritzer. Look for black currant liqueur (cassis) at a liquor store.
2.
Tip: To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.
Nutrition information
Per Serving: cal. (kcal) 264, Fat, total (g) 8, chol. (mg) 57, sat. fat (g) 3, carb. (g) 11, Monosaturated fat (g) 3, fiber (g) 2, pro. (g) 22, vit. C (mg) 17.71, sodium (mg) 342, Potassium (mg) 624, Other Carb () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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