It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Quick Pork Saute with Blackberries

Source: Eating Well

Boneless pork sauteed with a sweet, savory sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	201.8

Total Carbs	16.5 g

Dietary Fiber	2.0 g

Sugars	8.8 g

Total Fat	8.6 g

Saturated Fat	2.8 g

Unsaturated Fat	0.9 g

Potassium	0.0 mg

Protein	7.3 g

Sodium	352.6 mg

Dietary Exchanges 8.6 Fat, 0.4 Vegetables, 0.5 Fruits, 0.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Quick Pork Saute with Blackberries 4.0
4 oz boneless pork chops 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 3.0
3 tsp Oil, olive, extra virgin 0.3333
0.3333 cup shallots, chopped 1.0
1 tbsp fresh thyme 0.5
0 1/2 cup port wine 0.5
0 1/2 cup Juice, blueberry 0.5
0 1/2 cup chicken broth, low sodium 2.0
2 tbsp balsamic vinegar 1.0
1 tsp cornstarch 2.0
2 tsp cold water 1.0
1 cup fresh blackberries 2.0
2 tsp Butter, unsalted

Directions

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.) add remaining 1 teaspoon oil to the pan. Add shallot and thyme, and cook, stirring, for 30 seconds.
Add port (or tea), black currant nectar (or blackberry or blueberry juice), broth and vinegar, and bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify the flavor.
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, turning to coat with sauce. Serve immediately.