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Pork Chops with Blackberry-Zinfandel Sauce Recipe

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This recipe for Pork Chops with Blackberry-Zinfandel Sauce, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Saturday, July 5, 2008


2 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. kosher salt
1/2 tsp. black pepper
4 pork chops (3/4 to 1 inch thick; 6 to 8 oz. each)
2 tbsp. vegetable oil
2 tbsp. shallots, minced
1/2 c. zinfandel wine
4 c. fresh blackberries, divided
1/4 c. chicken broth
2-3 tbsp. sugar, or to taste
2 tbsp. butter

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




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