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Blackberry-Sauced Pork Chops Recipe

Blackberry-Sauced Pork Chops Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/2 cup seedless blackberry spreadable fruit
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • Dash ground cinnamon
  • 4 boneless pork loin chops (5 ounces each)
  • 2 teaspoons steak seasoning
  • 2 teaspoons olive oil
  • 1 cup fresh blackberries


  • 1. 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.
  • 2. 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 meat thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries. Yield: 4 servings.

Nutritional Facts

1 pork chop with 2 tablespoons sauce and 1/4 cup berries equals 311 calories, 10 g fat (3 g saturated fat), 68 mg cholesterol, 531 mg sodium, 25 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.

Reviews for Blackberry-Sauced Pork Chops

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Reviewed Aug. 21, 2014

""This one's a keeper" was what my husband said! I used some black raspberry jam I had on hand and only had teriyaki sauce instead of soy- but it was delicious! I also brined the chops for 2 hrs beforehand which helped them not dry out in cooking ."

Reviewed Jul. 19, 2013

"Internal temp. should be 145 not 160 as that dries pork out to much. Other then that it is good."

Reviewed Jun. 30, 2010

"This was SO simple, & we loved it! My husband commented on how it looked & tasted as if it were from a restaurant. I used raspberry seedless jam instead of blackberry, & mixed fresh black & raspberries on top. Delicious!"

Reviewed Jun. 27, 2010

"Sauce was especially good. Guests raved about it."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.