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.


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5 Min
2 Hr


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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


  • 1Bring chops to room temperature and dry rub with garlic, onion, paprika, salt and pepper
  • 2Sear chops in oven proof skillet in a little olive oil and remove from pan
  • 3add berries, port wine and broth to pan. bring to a low boil scraping up all the pan bits and crushing the berries a little
  • 4preheat oven to 350
  • 5put chops back in pan, cover and place in 350 oven until sauce is reduced by half or about 1 1/2 hours
  • 6after 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.

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About Braised Drunken Pork Porterhouse

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

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