Pork Chops with Blackberry Zinfandel Sauce
Elevate your dinner table with these elegant Pork Chops with Blackberry Zinfandel Sauce—a perfect blend of savory and sweet. Juicy, bone-in pork chops are seared to golden perfection and then simmered in a luxurious sauce made with fresh, tangy blackberries, bold Zinfandel wine, and a touch of honey for balance. Aromatic shallots and fresh thyme add depth to the rich, glossy sauce, while a cornstarch slurry ensures the perfect consistency. This impressive yet approachable dish is ideal for date nights or dinner parties and pairs beautifully with mashed potatoes, wild rice, or roasted vegetables. With just 15 minutes of prep time and under 30 minutes to cook, this gourmet-inspired recipe is as practical as it is indulgent. Perfect for wine lovers and foodies alike!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece shallot, finely diced
- 1 cup blackberries
- 1 cup Zinfandel wine
- 0.5 cup chicken stock
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until golden brown and a crust forms. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the diced shallot and sauté until translucent, about 2-3 minutes.
Add the blackberries to the skillet and cook for 2 minutes, gently breaking them down with a spatula or the back of a spoon.
Pour in the Zinfandel wine and chicken stock. Stir in the honey and thyme leaves. Let the mixture simmer for 5-7 minutes, allowing it to reduce slightly.
In a small bowl, mix the cornstarch with the water to create a slurry. Gradually stir this into the sauce, cooking for an additional 2 minutes or until the sauce thickens to your desired consistency.
Add the pork chops back into the skillet, spooning the sauce over them. Reduce the heat to low and simmer for 5-7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
Serve the pork chops immediately, topped with the blackberry Zinfandel sauce. Pair with mashed potatoes, wild rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 29.1 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3109 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
