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


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


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.

About this Recipe

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