|Pork Chops with Fresh Blackberry Pinot Noir Sauce|
Not only was Pork Chops with Fresh Blackberry Pinot Noir Sauce simple to prepare, it was an entree that was both spicy and not too sweet - a favorite flavor pairing. I love the combination of pork and fruit and this dish adds a bit of flair to dinner time. Even my daughter who has a strict policy of no fruit and meat entrees (she is just a little odd that way) loved chili powder spiced pork chops topped with the blackberry sauce of mashed and whole berries.
The chops are quickly seared and then finish cooking in a covered pan. The sauce is a marrying of shallots, wine and fresh blackberries. A little butter adds just a touch of body to the sauce before topping the tender pork chops along with a few whole berries. Sides of quinoa and creamed scallions rounded out the meal.
In a word ..... amazing!
Pork Chops with Fresh Blackberry Pinot Noir Sauce
adapted from a recipe in Cuisine at Home - June 2010 issue
2 tablespoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6 -8 ounce) pork chops (3/4-1-inch thick, bone-in)
1 tablespoon olive oil
2 tablespoons shallots, minced
1/2 cup pinot noir
3 cups fresh blackberries (divided)
1/2 cup chicken broth
1 tablespoon sugar
1 tablespoons unsalted butter
Combine chili powder, cayenne, salt, and pepper and rub onto the chops.
Heat oil in a large saute pan over medium-high heat and add the chops and saute 3 - 4 minutes on each side. Cover, reduce heat to medium-low, and cook 5-7 minutes. Remove the chops to a plate and cover to keep warm.
Saute the shallots in the pan over medium-high heat about 2 minutes. Deglaze the pan with the wine. Then add 2 cups of the berries, broth, and sugar. Bring to a boil and simmer for 3 - 5 minutes. Coarsely mash the berries with a potato masher or fork. Simmer the sauce until slightly thick - about another minute or 2.
Swirl in the butter into the sauce and season with salt and pepper.
Serve the pork chops topped with the sauce and the remaining berries.