Pork Chops With Blackberry-Zinfandel Sauce

• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 (6 -8 ounce) pork chops (3/4-1-inch thick, bone-in)
• 2 tablespoons vegetable oil
• 2 tablespoons shallots, minced
• 1/2 cup zinfandel
• 4 cups fresh blackberries (divided)
• 1/4 cup chicken broth
• 2 -3 tablespoons sugar
• 2 tablespoons unsalted butter

1. Combine chili powder, cayenne, salt, and pepper; rub onto chops.
2. Heat oil in a large saute pan over medium-high heat; add chops and saute 4 minutes on each side.
3. Cover, reduce heat to medium-low, and cook 5-7 minutes; remove chops, cover, and keep warm.
4. Saute shallots in the pan over medium-high heat about 2 minutes.
5. Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar.
6. Bring to boil, simmer 3 minutes, then coarsely mash.
7. Simmer sauce until slightly thick; add remaining berries, and cook until heated throughly.
8. Off heat, swirl in butter; season with salt and pepper.

chili powder, cayenne pepper, kosher salt, black pepper, pork chops, vegetable oil, shallots, zinfandel, fresh blackberries, chicken broth, sugar, unsalted butter

Taken from www.food.com/recipe/pork-chops-with-blackberry-zinfandel-sauce-233353 (may not work)