Braised Drunken Pork Porterhouse

Lou Kostura


When I have a lack of Ideas for dinner I tend to wander around the grocery store and try and put a recipe together as I do. I found some fresh blackberries on sale for 2 bucks, paired it with bone in porkchops, port wine and a few seasonings and it is a hit.


☆☆☆☆☆ 0 votes

5 Min
2 Hr


  • 2
    pork porterhouse chops
  • 1/2 tsp
    granulated garlic powder
  • 1/2 tsp
    granulated toasted onion powder
  • 1/2 tsp
    smoked paprika
  • ·
    salt and pepper
  • 6 oz
    black berries fresh
  • 1 c
    vegetable broth
  • 2 c
    port wine
  • 2 Tbsp
    olive oil

How to Make Braised Drunken Pork Porterhouse


  1. Bring chops to room temperature and dry rub with garlic, onion, paprika, salt and pepper
  2. Sear chops in oven proof skillet in a little olive oil and remove from pan
  3. add berries, port wine and broth to pan. bring to a low boil scraping up all the pan bits and crushing the berries a little
  4. preheat oven to 350
  5. put chops back in pan, cover and place in 350 oven until sauce is reduced by half or about 1 1/2 hours
  6. after i removed from oven i removed chops, placed sauce back on stove top as it was still a little to thin for what i wanted so i simmered a bit longer and then used the immersion blender to smooth out the berries in the sauce.

Printable Recipe Card

About Braised Drunken Pork Porterhouse

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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