Blackberry-Glazed Pork Chops
Long Grain and Wild Rice and Buttery Brussels Sprouts
Ingredients
- 3 Tbsp olive oil, divided
- 6 bone-in pork loin chops
- 3 Tbsp chopped shallots
- 2 tsp minced garlic
- ⅓ cup dry red wine
- 3 Tbsp balsamic vinegar
- ½ cup seedless blackberry preserves
Instructions
- Heat 2 Tbsp oil in a large skillet over medium-high heat.
- Season pork chops with salt and pepper. Cook pork , in batches if necessary, 4 minutes per side or until done. Remove from pan; keep warm.
- Heat 1 Tbsp oil in pan; sauté shallots and garlic 30 seconds. Add wine and vinegar; cook 1 minute.
- Stir in preserves; cook 1 minute or until smooth, stirring constantly. Drizzle over chops.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long grain and wild rice
- 2 (10-oz) pkg frozen baby Brussels sprouts in butter sauce
Side Dish Instructions
- Heat rice according to package directions.
- Cook Brussels sprouts according to package directions.
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