Do you love berries? I know I do. I love just about any and all berries. My favorites are any berry that gives you a deep purple burst of summer. Blackberries, Huckleberries and Marionberries just to name a few. Spend some time hiking in the Pacific Northwest and you’ll get a taste of the most amazing wild berries on the planet.
Pork is a lot like chicken. Yeah, we all know it’s been called the other white meat. Pork is also mild in flavor, unless it’s been smoked or otherwise cured. So Pork naturally lends itself to sauces and seasonings. This dish is amazing in the flavor department. Better yet, it’s super fast and super easy to make. When you pass around the thick Wine Reduction Sauce your dinner guests will think you are a Five-Star Chef. So take a bow. No one need know how easy it was.
I gotta tell you, this reduction sauce was so easy and so tasty, I’m going to try it with other cuts of meat. I think it would be awesome with a Pork Tenderloin or Filet Mignon. That’s what I love most about wine reductions – their versitility.
Pork Chops in a Buttery Blackberry Wine Reduction
4 large Bone-in Pork Chops
2 tablespoons Olive Oil
2 tablespoons Butter
1 teaspoon Kosher Salt
Fresh Black Pepper to taste
Heat a large cast iron skillet over medium-high heat. Add oil and butter, swirl the pan to coat.
Generously season pork chops with salt and pepper. Sear chops for about 2 or 3 minutes per side for a nice crust.
Reduce heat to medium-low. Pull skillet from heat to let the pan rest for a minute or two, then return to heat and cook chops for about 6 minutes per side, turning several times to prevent burning or blackening.
While the chops cook, mince the shallots and parsley for the sauce, set aside. Cut butter into chunks, keep cold until ready to use.
Remove chops to a platter, tent to cover and keep warm. Make the sauce for serving.
Blackberry Wine Reduction
1 tablespoon Olive Oil
2 tablespoons Blackberry Balsamic Vinegar
1 cup Blackberry Wine
4 tablespoons Blackberry Preserves or Jam
6 tablespoons cold Butter
1/4 cup Italian Parsley for garnish
Reduce heat under the now empty skillet to low. Let skillet cool for a few minutes before beginning the sauce.
Add the shallots to the skillet and let caramelize, about 5 minutes. Add balsamic vinegar and wine to deglaze the skillet. Scrape the bottom to get all the browned bits. Continue to whisk until the liquid is reduced by about half. The time it takes to reduce vary, so keep an eye on the wine mixture. Add the preserves, continue to simmer until the preserves are incorporated into the sauce.
Removed the butter from the refrigerator. Whisk the cold butter into the sauce one piece at a time, whisking until blended completely before adding the next cube. Once all the butter has been fully incorporated into the sauce, pull the skillet from the heat, give the sauce one last quick stir.
Plate the chops, drizzle some of the sauce over the chops. Garnish with parsley. Place the rest of the sauce in a small serving bowl with a ladle or small gravy boat to add to the pork chops as desired.
These beautiful blackberry pork chops are delicious with your favorite Rice Pilaf and a simple toss salad.