Hi all--
I made this recently and it is excellent! This would be a great dish to serve to company....they would be so impressed! The name alone sounds so "gourmet"!!
Enjoy!
hugs,
peg
Pork Chops with Blueberry-Balsamic Vinegar Sauce
4 boneless pork chops
salt and freshly ground black pepper
flour for dredging
2 tablespoons butter
2 shallots, thinly sliced
2 tablespoons flour
14-ounce can low-sodium chicken stock
1/2 cup blueberries, fresh or frozen (thawed)
1 teaspoon balsamic vinegar
1 teaspoon honey, or to taste
Sprinkle pork chops with salt and pepper. Dredge them in flour to
lightly coat, being sure to shake off any excess. Melt butter in a
skillet over medium heat. Add the pork chops and cook until brown,
about 4 to 5 minutes on each side. Remove the chops to a plate and
cover with foil to keep warm.
In the same skillet, add the shallots and sauté until translucent,
scraping the brown bits off the bottom of the pan.
Add the 2 tablespoons of flour and sauté for an additional minute.
Pour in the chicken stock and the blueberries, increase the
temperature to medium high, and simmer until the sauce is thick,
about 5 minutes.
Stir in the vinegar and honey. Add additional salt and pepper, to
taste. Return the pork chops (and any accumulated juices from the
plate) to the skillet and allow them to heat through, turning to
coat in the sauce.
Serves 4.
www.cmonitor.com
Recipe source: We-Love-Cookbooks-Recipes yahoo group (LilyD)
I made this recently and it is excellent! This would be a great dish to serve to company....they would be so impressed! The name alone sounds so "gourmet"!!
Enjoy!
hugs,
peg
Pork Chops with Blueberry-Balsamic Vinegar Sauce
4 boneless pork chops
salt and freshly ground black pepper
flour for dredging
2 tablespoons butter
2 shallots, thinly sliced
2 tablespoons flour
14-ounce can low-sodium chicken stock
1/2 cup blueberries, fresh or frozen (thawed)
1 teaspoon balsamic vinegar
1 teaspoon honey, or to taste
Sprinkle pork chops with salt and pepper. Dredge them in flour to
lightly coat, being sure to shake off any excess. Melt butter in a
skillet over medium heat. Add the pork chops and cook until brown,
about 4 to 5 minutes on each side. Remove the chops to a plate and
cover with foil to keep warm.
In the same skillet, add the shallots and sauté until translucent,
scraping the brown bits off the bottom of the pan.
Add the 2 tablespoons of flour and sauté for an additional minute.
Pour in the chicken stock and the blueberries, increase the
temperature to medium high, and simmer until the sauce is thick,
about 5 minutes.
Stir in the vinegar and honey. Add additional salt and pepper, to
taste. Return the pork chops (and any accumulated juices from the
plate) to the skillet and allow them to heat through, turning to
coat in the sauce.
Serves 4.
www.cmonitor.com
Recipe source: We-Love-Cookbooks-Recipes yahoo group (LilyD)