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Pork Chops with Blackberry-Zinfandel Sauce Recipe

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This recipe for Pork Chops with Blackberry-Zinfandel Sauce is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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