Ingrédients pour Quick Pork Saut With Blackberries
- 2 (1-inch thick) boneless pork loin chops
- salt to taste
- fresh ground pepper to taste
- 3 teaspoons extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1 teaspoon fresh thyme leaves
- 1/4 cup ruby port wine
- 1/4 cup blackberry nectar
- 1/4 cup reduced sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup fresh blackberries
- 1 tablespoon butter
- egg noodles, for serving
- fresh parsley, for serving
- steamed peas, for serving
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Comment préparer Quick Pork Saut With Blackberries
- Season 2 (1-inch thick) pork chops generously with salt and pepper.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add pork chops and cook for 2-3 minutes per side, until browned and cooked through. Transfer to a plate and set aside.
- Add 1 teaspoon olive oil to the same skillet.
- Add 1/2 cup finely chopped shallots and 1 teaspoon fresh thyme leaves. Cook, stirring, for 30 seconds.
- Pour in 1/4 cup ruby port wine, 1/4 cup blackberry nectar, 1/4 cup chicken broth, and 1 tablespoon balsamic vinegar.
- Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally, to reduce the sauce and intensify the flavors.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Add the cornstarch slurry to the sauce and stir until slightly thickened.
- Stir in 1/2 cup fresh blackberries and 1 tablespoon butter.
- Simmer for 1-2 minutes, stirring gently, until the butter melts and the sauce is glossy.
- Return the pork chops to the skillet, turning to coat them evenly with the sauce.
- Serve immediately over buttered egg noodles tossed with fresh parsley and steamed peas.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
16g
Fat
230g
Carbs
3g
