Blackberry-Balsamic Glazed Pork Chops (Cooking Light)

These were delicious! The original recipe was for Plum-Balsamic Glaze, but I like the flavors of berries and balsamic vinegar together better. So, I followed the magazine recipe, but used seedless blackberry preserves instead of plum. I also minced my own garlic rather than used the bottled kind (fresh tastes nicer). The sauce for the chops includes port wine, shallots and balsamic vinegar, which makes for a great balance of sweet and tangy I served the pork chops alongside steamed green beans and roasted garlic couscous. Get the RECIPE


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