Pork Chop, Blackberries and Summer Beans

This summery dish from Love Fresh Berries combines delicious and fresh garden veg and fruit with a succulent pork chop.

Pork Chop, Blackberries and Summer Beans

Pork Chop, Blackberries and Summer Beans

summery fruit and veg with a succulent pork chop

Course Main Course
Cuisine british
Keyword Blackberries, Fruit, green beans, pork
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 4 Pork Loin Chops weighing 300g each
  • 100 g Blackberries halved
  • 50 g hazelnuts toasted and halved
  • 1 shallot sliced into rounds and separated into rings
  • 200 g fine green beans blanched in boiling water, then shocked in ice water.

For the Blackberry Agrodolce

  • 100 ml dry white wine
  • 100 ml port
  • 200 g blackberries
  • 200 ml Red wine vinegar
  • 200 g  caster sugar


  1. Reduce the wine and port by half, add the blackberries & vinegar. In a separate pan, caramelise the sugar up to 130 degrees, pour in the vinegar and cook for a further 3 mins. Pass and cool. 

  2. Allow the pork chops to sit out for an hour in order to come to room temperature. Sear on both sides in a very hot pan, baste with foaming butter, and rest. Reserve a couple of spoonfuls of the pan juices in a large mixing bowl.

  3. While resting, toss the beans, hazelnuts, shallots and blackberries with the reserved pan juices, salt and pepper. Split between four plates along with the four chops, and dress with the sweet and sour blackberry agrodolce.