Pork Chops with Blackberry Port Sauce

Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.

Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.

Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.