Pork Chops With Blackberry-Zinfandel Sauce - cooking recipe

Ingredients

2 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 (6 -8 ounce) pork chops (3/4-1-inch thick, bone-in)
2 tablespoons vegetable oil
2 tablespoons shallots, minced
1/2 cup zinfandel
4 cups fresh blackberries (divided)
1/4 cup chicken broth
2 -3 tablespoons sugar
2 tablespoons unsalted butter

Preparation

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 minutes on each side.
Cover, reduce heat to medium-low, and cook 5-7 minutes; remove chops, cover, and keep warm.
Saute shallots in the pan over medium-high heat about 2 minutes.
Deglaze with wine, scraping up any browned bits; add 3 cups berries, broth, and sugar.
Bring to boil, simmer 3 minutes, then coarsely mash.
Simmer sauce until slightly thick; add remaining berries, and cook until heated throughly.
Off heat, swirl in butter; season with salt and pepper.