The "Other" White Meat

A commercial we often hear talks about “the other white meat”—namely pork. We thought we would share a wonderful recipe that combines the last of the season’s fruit, with pork chops. The sauce is made with shallots, port (or tea) and a yummy blackberry nectar. If pork isn’t your thing, you may substitute this recipe with boneless chicken breast, turkey cutlets or veal scallops.

Pork Saute with Blackberries
Serves 4

4 4-ounce boneless pork loin chops, 1/2 inch thick, trimmed of fat
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
1/3 cup finely chopped shallot (1 large)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup port or brewed black tea
1/2 cup black currant nectar, blackberry or blueberry juice (see Ingredient note)
1/2 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1 cup fresh or frozen and thawed blackberries (see Tip)
2 teaspoons butter

1. Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.)
2. Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.
3. Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

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Freezing Tip for Extra Berries
To freeze fresh berries: Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into ziplock bags, taking care to remove air from the bags. Freeze for up to 1 year.

Lettuce Wraps with Spiced Pork

Sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon dry sherry or rice wine
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon sesame oil

Stir-fry
3 teaspoons canola oil, divided
1 pound thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
8 ounces shiitake mushrooms, stemmed, cut into julienne strips
4 scallions, greens only, sliced
1 head iceberg lettuce, leaves separated

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

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