• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 tablespoons chili powder
  • 1 teaspoon cayenne -- or to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 6-8 oz. bone-in pork sirloin chops -- 1-inch thick
  • 2 tablespoons vegetable oil
  • 2 tablespoons shallots -- minced
  • 1/2 cup zinfandel
  • 3 cups blackberries
  • 1/4 cup chicken broth
  • 2 tablespoons sugar -- or to taste
  • 2 tablespoons unsalted butter
  • 2 teaspoons Wondra Quick-mixing flour


  • Combine chili powder, cayenne, salt and pepper; rub onto chops.
  • Heat oil in a large saute pan over medium-high heat.
  • Add chops and saute 4 min. on each side. Cover, reduce heat to medium-low, and cook 5-7 min. Remove chops, cover and keep warm in a 200º oven.
  • Saute shallots in the pan over medium-high heat about 2 min.
  • Deglaze pan with wine, scraping up any browned bits; add berries, broth, and sugar.
  • Bring to a boil, simmer 3 min. then coarsely mash.
  • Add Wondra flour and simmer sauce till slightly thickened.
  • Add butter and stir.
  • Add chops back to pan and heat through.
  • adapted by Marcy Kaminski from "Cuisine at home"


Categories: Dinner  Fruit  Main Dish  Pork  Savory  Stove 

Author Credit: Cuisine at home

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