Best Blackberry Balsamic Pork Chops Recipes

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PORK CHOPS WITH BLACKBERRY PORT SAUCE



Pork Chops with Blackberry Port Sauce image

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

6 (4 ounce) boneless pork loin chops
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
¾ cup sweet port wine
¾ cup blackberry juice
¾ cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries

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

SLOW COOKER BLACKBERRY PORK TENDERLOIN



Slow Cooker Blackberry Pork Tenderloin image

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

1 (2 pound) pork tenderloin
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried rubbed sage
1 tablespoon crushed dried rosemary, or to taste
1 (16 ounce) jar seedless blackberry jam
¼ cup honey
2 tablespoons dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
½ cup dry red wine (such as Cabernet Sauvignon, Merlot, or a blend)
2 tablespoons honey
1 cup fresh blackberries

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

PORK CHOPS WITH BLACKBERRY SAUCE



Pork Chops with Blackberry Sauce image

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

4 bone-in pork loin chops (7 ounces each)
1/4 cup seedless blackberry spreadable fruit
3 tablespoons ketchup
1/4 teaspoon minced garlic
1/4 teaspoon prepared mustard
1/4 teaspoon cornstarch
1 tablespoon A.1. steak sauce

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

BLACKBERRY-SAUCED PORK CHOPS



Blackberry-Sauced Pork Chops image

My family loved these chops from the first time I fixed them. They're as tasty in a skillet as they are grilled, so you can eat them all year long. The sauce is also fantastic with chicken. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup seedless blackberry spreadable fruit
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
Dash ground cinnamon
4 boneless pork loin chops (5 ounces each)
2 teaspoons steak seasoning
2 teaspoons olive oil
1 cup fresh blackberries

Steps:

  • In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat., Sprinkle pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 5-7 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries.

Nutrition Facts : Calories 311 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 531mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

BLACKBERRY BALSAMIC PORK CHOPS



Blackberry Balsamic Pork Chops image

Juicy pork chops with a great sweet and sour glaze. Yum

Provided by barbara lentz

Categories     Pork

Time 6h15m

Number Of Ingredients 10

4 bone in pork chops
1/2 c blackberry jam
1/4 c balsamic vinegar
3 Tbsp dijon mustard
2 Tbsp honey
4 clove garlic minced
1/2 Tbsp sriracha sauce
salt and pepper to taste
1 Tbsp olive oil
3 Tbsp fresh parsley chopped

Steps:

  • 1. Sprinkle the pork chops with salt and pepper.
  • 2. Mix remaining ingredients except for oil together. Add the pork chops and marinate overnight or at least 4 hours.
  • 3. Place oil in large skillet. Cook the pork chops until browned on both sides. Add the marinade and finish cooking the chops until internal temp is 135 degrees.
  • 4. Let chops rest tented with foil for 10 minutes. Serve with glaze and garnish with parsley

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

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