Pork Chops With Blackberry-Zinfandel Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe comes from Cuisine at Home Magazine. Ingredients:
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 |
Directions:
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.
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