Pork Chops With Blackberry Port Sauce

• blackberry
• 4 ounces boneless pork loin chops
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons olive oil
• 2 shallots mediums, minced
• 2 teaspoons dried thyme
• 3/4 cup port wine sweet
• 3/4 cup blackberry or blueberry juice
• 3/4 cup chicken broth
• 3 teaspoons balsamic vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 cups frozen blackberries fresh or thawed

1. Season chops with salt and pepper.
2. Heat 1 teaspoon oil in a large skillet over medium high heat. Add chops and cook 2 to 3 minutes a side. Remove and set aside.
3. Add remaining teaspoon to skillet, add shallots and thyme and saute for about a minute, add port, juice, broth and vinegar. Bring to a boil. Be sure to scrape crisp bits from the bottom of the skillet. Cook, stirring regularly, for about 5 minutes. It should reduce by about 1/3.
4. Mix cornstarch and water and add to the sauce. Stir and cook until thickened. Reduce heat to low and add blackberries. Simmer until berries are warmed through.
5. Return chops to the skillet and turn to coat. Serve immediately.

blackberry, pork loin chops, salt, pepper, olive oil, shallots, thyme, port wine sweet, blackberry, chicken broth, balsamic vinegar, cornstarch, water, frozen blackberries

Taken from www.yummly.com/recipe/Pork-Chops-With-Blackberry-Port-Sauce-1670404 (may not work)