Pork Chops with Blackberry Pinot Noir Sauce

Pork Chops with Blackberry Pinot Noir Sauce

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Try a little Cracker Barrel country in this recipe.  The Pork Chops are bathed in a Blackberry Pinot Noir sauce that utilizes my favorite wine with my favorite pancake topping.  It’s not just for breakfast anymore!  You will definitely appreciate the richness of the wine sauce and the tender texture of a good pork chop. 

Prep Time: 15 min; Cook Time: 40 min


  • 4 each 4-inch round pork chops with or without bone
  • 2 Tbsp. Chili powder
  • 1 tsp. Kosher salt
  • ½ tsp. Black pepper
  • 2 Tbsp. Vegetable oil or olive oil
  • ¼ Cup Shallots or sweet onion diced small
  • 1 Cup Pinot Noir
  • 1 Cup Blackberries
  • ¼ Cup Low sodium chicken broth
  • 2 Tbsp. unsalted butter
  • 2 Cups Blackberry pancake topping (Cracker Barrel)


  1. Mix chili powder, salt, pepper and rub pork chops. 
  2. Heat oil in large sauce pan to medium heat; and then add chops. Sauté 5 min per side.  Reduce heat to low, cover and cook chops an addition 7 minutes. 
  3. Remove chops, cover, and keep warm. 
  4. Sauté shallots over medium heat until translucent. 
  5. Deglaze pan with wine, scraping up bits, add blackberry topping, chicken broth, salt, and pepper. 
  6. Bring to boil and simmer until slightly thickened and heated through. 
  7. Remove from heat, swirl in butter and blackberries.  Return chops to pan and cover to reheat over low heat approximately 5 minutes and serve.
The J2W 2010 Doctors Vineyard, Pinot Noir, Monterey makes a natural pairing with this dish since a cup of this lovely nectar is in the recipe.  You can enjoy a good bottle of wine every time you dine.  From our family to yours, please enjoy!