BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN
Steps:
- In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Meanwhile, prepare the Blackberry Jalapeno Glaze.
- Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
- Preheat a grill or grill pan to medium heat.
- Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
- Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
- Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
PORK CHOPS WITH BLACKBERRY PORT SAUCE
I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce.
Provided by Scott Koeneman
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
- Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
- Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 9.6 g, Cholesterol 39.2 mg, Fat 9.3 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 346.9 mg, Sugar 3.7 g
BALSAMIC PORK CHOPS
If you have to get dinner on the table in a hurry, look no further than this easy one-pan wonder! Our Balsamic Glazed Pork Chops are going to bring smiles to the whole family in a way that dinner never has before. It's all ready in 15-minutes, so what are you waiting for? Let's shake up dinner in the best way possible!
Provided by Ginsburg Enterprises
Categories Pork
Number Of Ingredients 6
Steps:
- Sprinkle chops evenly with lemon pepper seasoning. In a large skillet over medium heat, heat oil until hot. Add chops. Cook 5 minutes on each side or until desired doneness. Remove chops from skillet; keep warm.
- Add vinegar, broth, and brown sugar to skillet, stirring to loosen any browned bits from pan. Cook over medium heat 4 minutes, or until mixture begins to thicken. Spoon over chops.
BLACKBERRY PORK CHOPS
Pork and fruit is a great combination-here's a fast cooking grilled dinner that will make your mouth water!
Provided by TGirl
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle both sides of pork with steak seasoning. ** please note...just SPRINKLE the pork with seasoning...don't rub it in, don't coat it..just SPRINKLE !**
- Cook on grill for 8-10 minutes or until done.
- In saucepan, combine remaining ingredients (EXCEPT FRESH BERRIES) and bring just to a boil, stirring occasionally.
- Pour sauce over pork to serve, garnishing with fresh blackberries if desired.
PORK CHOPS WITH BLACKBERRY SAUCE
Quick, easy and oh-so-good! Try these tender chops any busy weeknight or weekend. Priscilla Gilbert - Indian Harbour Beach, FL
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic and mustard. Bring to a boil. Combine cornstarch and steak sauce until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 279mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
BLACKBERRY-SAUCED PORK CHOPS
My family loved these chops from the first time I fixed them. They're as tasty in a skillet as they are grilled, so you can eat them all year long. The sauce is also fantastic with chicken. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat., Sprinkle pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 5-7 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries.
Nutrition Facts : Calories 311 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 531mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
BLACKBERRY GLAZED GRILLED PORK CHOPS
Provided by juli
Time 24m
Number Of Ingredients 8
Steps:
- Turn your grill on!! If you don't know how to light it, I can't help you.
- Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
- While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
- Let the sauce begin to mix together, stirring frequently to make sure it doesn't burn on the bottom.
- Turn heat to low and let the sauce simmer for about 3-5 minutes.
- Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you'll just use them to top your chops off later).
- Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
- Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
- Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
- Then eat until your cry. So delicious.
BLACKBERRY GLAZED PORK TENDERLOIN
Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.
Provided by alijen
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5
BALSAMIC CRANBERRY PORK CHOPS
Have this on the table in less than 20 minutes.
Provided by Judith Hannemann
Categories Dinner Main Main Course
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Pat the pork chops dry and sprinkle with a pinch of salt each. When oil is hot, add the chops and brown well on both sides. I kept turning them so they did not overbrown until they tested 165F/74C internal temp.
- Remove chops from pan and cover with foil. Lower heat to medium-low then add the onion. Cook for about 3 minutes so they're soft but not browned.
- Add the chicken stock, brown sugar, cranberries and rosemary. Stir well and cook for approximately 5 minutes or until liquid has slightly thickened.
- Remove from heat and add the butter and balsamic vinegar. Stir well and add the chops back to the pan.
Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 22 g, Protein 31 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 107 mg, Sodium 157 mg, Fiber 2 g, Sugar 16 g
GRILLED PORK CHOPS WITH BALSAMIC MARINADE
Steps:
- Gather the ingredients.
- Sprinkle the pork chops with salt and pepper.
- In a blender, combine the balsamic vinegar, olive oil, Dijon mustard, brown sugar, ground black pepper, garlic, rosemary, and green onions . Blend until smooth.
- Put the pork chops in a heavy-duty food storage bag or nonreactive container. Add the marinade mixture and turn to coat the pork thoroughly. Refrigerate for 4 to 8 hours.
- Remove the pork from the marinade. Discard the marinade.
- Heat the grill to medium heat of about 375 F. Grill the pork chops over direct heat for about 2 to 3 minutes on each side to sear. Then move the pork chops to indirect heat and continue grilling until they are cooked through, about 15 minutes. They should register at least 145 F on a food thermometer.
Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Cholesterol 33 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 381 mg, Sugar 8 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
BLACKBERRY BALSAMIC PORK CHOPS
Juicy pork chops with a great sweet and sour glaze. Yum
Provided by barbara lentz
Categories Pork
Time 6h15m
Number Of Ingredients 10
Steps:
- 1. Sprinkle the pork chops with salt and pepper.
- 2. Mix remaining ingredients except for oil together. Add the pork chops and marinate overnight or at least 4 hours.
- 3. Place oil in large skillet. Cook the pork chops until browned on both sides. Add the marinade and finish cooking the chops until internal temp is 135 degrees.
- 4. Let chops rest tented with foil for 10 minutes. Serve with glaze and garnish with parsley
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BALSAMIC PORK CHOPS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4/5 (21)Total Time 30 minsCategory Main DishCalories 188 per serving
- Combine the flour with freshly chopped rosemary, salt, and pepper In a shallow dish. Dredge the pork chops on both sides in the flour mixture. Shake gently to remove the excess; set aside on parchment paper or a platter.
- Melt butter and olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 minute or until fragrant. Add the pork chops to the skillet and cook on each side about 4 minutes or until nicely browned. Remove chops from the skillet and keep warm.
- Add the chicken broth and balsamic vinegar to the skillet and stir, loosening any particles from the bottom of the pan. Reduce heat to medium and cook for 6 minutes. The liquid should reduce by about half.
GRILLED PORK CHOPS WITH BLACKBERRY BALSAMIC GLAZE - FOOD …
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BLACKBERRY SAGE PORK CHOPS - BUDGET BYTES
From budgetbytes.com
5/5 (40)Total Time 30 minsServings 4Calories 401 per serving
- Take the chops out of the refrigerator and let them warm on the countertop for about 10 minutes. Remove them from the package, pat dry with a paper towel, then season both sides of each chop with a pinch of salt and pepper.
- Heat 1 Tbsp of olive oil in a large skillet over medium to medium-high heat. Once the oil is hot (it should appear wavy on the surface, but not be smoking), add the chops. Let the pork chops cook until browned on each side (3-5 minutes per side), then transfer them to a clean plate. Remove the skillet from the heat.
- Let the skillet cool for just a couple of minutes, then add the blackberry jam, butter, balsamic vinegar, water, and sage. Return the skillet to the burner and turn the heat on to low. Whisk the ingredients together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce. Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer over medium heat until it's thick enough to coat a spoon (5 minutes or so). Turn the heat off, taste the sauce, and add salt as needed (I added 1/8 tsp).
- Return the chops and any juices that have accumulated on the plate to the sauce. Coat each side of the chops in the sauce and let them warm through in the simmering sauce. Spoon the sauce over each chop after plating.
PORK CHOPS WITH A BALSAMIC ROSEMARY REDUCTION
From thegardeningcook.com
Reviews 3Category PorkCuisine MediterraneanTotal Time 20 mins
- Heat the oil in a small skillet over medium-high heat. Add the spring onions and garlic and sauté 2 minutes until the vegetables are translucent being careful not to burn.
- Add vinegar, sugar and rosemary and cook until the liquid is reduced to 1/2 cup. Adjust the sugar to taste. Balsamic vinegars have quite a range of acidity so you will want to try it to get the best flavor.
- Heat a large skillet over medium-high heat. Spray pan with Pam cooking spray. Season the pork medallions with salt and pepper. Cook the pork about 2 minutes on each side until the pork is not pink inside. Add balsamic reduction; cook another minute, turning pork to coat will in the reduction.
- Serve the pork medallions with the balsamic reduction over the top. These are great with creamy mashed potatoes and a side salad.
PORK CHOPS WITH BLACKBERRY PEACH SAUCE - LEMONS FOR LULU
From lemonsforlulu.com
4.5/5 (2)Total Time 30 minsCategory SavoryCalories 457 per serving
- Season chops with Herbes and salt and pepper to taste. Heat oil in a large skillet. Brown chops on medium heat for 5-6 mintues per side depending on the thickness of your chops. Once browend, remove from pan and keep warm.
- In the same skillet, add blackberries and peaches. Stir in vinegar, sugar and honey. Cook stirring often until sauce thickens and peaches are soft, about 6-7 minutes. Serve over pork chops.
PORK CHOPS WITH A CRANBERRY BALSAMIC GLAZE | ADVENTURES IN ...
From adventuresincooking.com
Reviews 10Estimated Reading Time 4 minsServings 4Total Time 40 mins
- Begin by preparing the brine. In a medium bowl, whisk together the water, salt, and 1 teaspoon of the fresh rosemary until the salt has dissolved.
- Bring the water and brown sugar to a boil over medium-high heat. Add the cranberries, lower the heat to medium, and cook until the cranberries soften, about 5 to 8 minutes. Add the balsamic, rosemary, salt, and nutmeg and stir to combine.
GRILLED PORK LOIN WITH BLACKBERRY BALSAMIC WINE GLAZE ...
From vindulge.com
5/5 (1)Total Time 1 hr 30 minsCategory EntreeCalories 129 per serving
- In a medium sized sauce pan over medium heat, add butter, olive oil, and shallots. When shallots start to sauté, reduce the heat to low and continue cooking. Stir the shallots frequently for up to 25 minutes allowing the shallots to caramelize. Add garlic toward the end to soften when the shallots have the right color.
- Prepare the grill with charcoal using the two-zone method, targeting 400 - 425 degrees Fahrenheit over the direct heat.
PORK CHOPS WITH BLACKBERRY SAUCE - CATZ IN THE KITCHEN
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Estimated Reading Time 5 mins
- Add ginger, honey, black pepper, salt, chile, vinegar, and lemon juice to the blackberry mixture, stir to combine, and add to small saucepan over medium low heat. Stir frequently for 8-12 minutes.
- Rub oil into chops, and then season with salt, pepper, and paprika. Add to oiled grill grate and grill for approximately five minutes per side, or until cooked to desired doneness.
CRANBERRY BALSAMIC PORK CHOPS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.3/5 (3)Total Time 25 minsCategory PorkCalories 388 per serving
- Season pork chops on both sides with rosemary, salt and pepper. Add to skillet and sear over medium-high heat for 3-4 minutes per side.
- Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) and bring to a simmer.
- Cover, reduce heat to medium-low and simmer until pork chops are cooked through, about 8-10 minutes for thick pork chops.
BLACKBERRY BALSAMIC PORK CHOPS - SOUTHERN ROOTS SISTERS
From southernrootssisters.com
Category MeatsEstimated Reading Time 1 min
- Heat a large skillet (preferably cast iron) over medium heat and drizzle with olive oil. Add chops and cook until browned and cooked through on each side. The cooking time will differ depending on the thickness of the chops, but it shouldn't take more than a few minutes per side for thinner chops. Once done, remove from the pan and set aside.
- To make the sauce, drizzle more olive oil in the same pan and add the green onion whites and cook for 2-3 minutes. Reserve the green tops for garnish.
- Add in balsamic vinegar, Southern Roots Sisters Blackberry Pepper Jam, and chicken broth and whisk to combine. Continue cooking and stirring until sauce is to consistency or about 5-7 minutes. The sauce should bubble up and cook down to a thicker consistency.
WHAT TO SERVE WITH BLACKBERRY PORK CHOPS? 6 SIDE DISHES TO ...
From cookindocs.com
- Roasted Brussel sprouts. Roasted Brussel sprouts are great to serve with blackberry pork chops because they have a mildly sweet flavor that offsets the rich and tangy taste of the meat.
- Sweet potato fries with applesauce. A plate of sweet potato fries with some applesauce on the side will work as a perfect accompaniment for your blackberry pork chops.
- Corn muffins. You can also serve your blackberry pork chops with corn muffins for a more hearty and filling meal. Corn muffins can be made with keto ingredients by substituting all-purpose flour with almond flour.
- Buttermilk biscuits. How about some classic buttermilk biscuits? This Southern staple can be made with different recipes to result in either soft or hard, leavened or unleavened, flat, or fluffy biscuits.
- Steamed brown rice. You can also fill your empty stomach and satisfy your taste buds with a hot bowl of steamed brown rice served with blackberry pork chops.
- Corn on the cob. Our last suggestion to serve with your blackberry pork chops is corn on the cob or Mexican street corn. Corn on the cob is a simple yet tasty recipe made by grilling the whole corn that is coated with melted butter and Mexican spices.
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