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Heat **1 teaspoon** olive oil in a large skillet over **medium high heat** until shimmering.
Add the seasoned chops to the hot skillet and cook for **2 to 3 minutes** per side, until they're nicely browned. Remove the chops from the skillet and set them aside on a plate.
Add the **2 medium** shallots and **2 teaspoons** thyme to the same skillet and sauté for about **1 minute**, until the shallots are fragrant and just softened.
Pour in the **3/4 cup** port wine, **3/4 cup** blueberry juice, **3/4 cup** chicken broth, and **3 teaspoons** balsamic vinegar. Bring the mixture to a boil, making sure to scrape up any crisp bits from the bottom of the skillet. Continue to cook, stirring regularly, for about **5 minutes**, until the sauce has reduced slightly.
In a small bowl, whisk together the **2 teaspoons** cornstarch and **2 teaspoons** water until smooth. Stir this slurry into the simmering sauce and cook, stirring constantly, until it thickens to coat the back of a spoon.
Reduce the heat to **low** and gently fold in the **2 cups** blackberries. Simmer just until the berries are warmed through, then return the seared chops to the skillet, turning them to coat evenly in the sauce.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
