Pan-Seared Pork Chops with Blackberry Pan Sauce

Course: Dinner
Servings: 4 people


  • 4 pork chops, about 3/4-inch thick
  • 1 1/4 teaspoons coarse kosher salt, divided, or more to taste
  • 5/8 teaspoon freshly ground black pepper, divided, or more to taste
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 1 teaspoon chopped fresh rosemary
  • 1/3 cup dry red wine
  • 1 1/2 cups blackberries, divided
  • 2 tablespoons unsalted butter


  • Sprinkle the chops on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
    In a large skillet over medium heat, warm the oil. Add the chops and cook until cooked through, 3 to 4 minutes per side. Transfer the chops to plates or a platter and let rest for 5 minutes.
  • Meanwhile, pour off all but 1 tablespoon of the drippings from the skillet and return it to medium-high heat. Add the shallots, rosemary, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of pepper and cook, stirring occasionally, until the shallots are tender, about 1 minute.
  • Stir in the wine and 1 cup of the blackberries, scraping up any browned bits on the bottom of the skillet, and cook until the liquid is reduced to a thin layer, about 1 minute. Remove from the heat, add the butter, and stir until it melts and most of the berries have broken up. Add more salt and pepper to taste.
  • Spoon the sauce over the chops. Garnish with the remaining 1/2 cup of blackberries and serve hot.
    Copyright Jill Silverman Hough. All rights reserved.



Pairs well with 
Grgich Hills Estate Napa Valley Merlot

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