These pork chops are just wonderful!! I served them on a bed of mashed sweet potatoes --- YUM!
Pork Chops with Blueberry Sauce
Serves 4
4 boneless pork chops, halved
1 tablespoon minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon unsalted butter
salt and fresh ground black pepper
extra virgin olive oil
fresh parsley and lemon wedges for garnish.
Swirl some extra virgin olive oil in a large saute pan and heat over medium-high heat. Saute the pork chops for about 2 minutes per side (or longer depending on how thick they are). Remove from pan, and keep warm. In pan, saute shallots for about 30 seconds, stirring.
Deglaze with the wine and simmer until it is almost evaporated. Stir in the blueberries, broth, vinegar, and brown sugar. Bring to a boil, and then reduce the heat to medium, and simmer until the blueberries start to burst and the sauce thickens (about 2-3 minutes).
Turn off the heat and stir in the butter and season to taste with salt and pepper. Serve over mashed sweet potatoes. Garnish with parsley and lemon.
Recipe source: http://www.sidewalkshoes.com/search/label/blueberries
Pork Chops with Blueberry Sauce
Serves 4
4 boneless pork chops, halved
1 tablespoon minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon unsalted butter
salt and fresh ground black pepper
extra virgin olive oil
fresh parsley and lemon wedges for garnish.
Swirl some extra virgin olive oil in a large saute pan and heat over medium-high heat. Saute the pork chops for about 2 minutes per side (or longer depending on how thick they are). Remove from pan, and keep warm. In pan, saute shallots for about 30 seconds, stirring.
Deglaze with the wine and simmer until it is almost evaporated. Stir in the blueberries, broth, vinegar, and brown sugar. Bring to a boil, and then reduce the heat to medium, and simmer until the blueberries start to burst and the sauce thickens (about 2-3 minutes).
Turn off the heat and stir in the butter and season to taste with salt and pepper. Serve over mashed sweet potatoes. Garnish with parsley and lemon.
Recipe source: http://www.sidewalkshoes.com/search/label/blueberries