Home
Events
Portal
Latest images
Register
Log in
Hi...
This recipe is GREAT!! I made it for dinner this past week and it is soooo good...what a great and different way to serve pork! This would be a great one to try when you want to impress your guests!!
Enjoy!!
hugs,
peg
Pan-Fried Pork with Blueberries
2 pounds boneless pork loin, cut crosswire into eighths
Salt and pepper
1/4 cup flour
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1- 3/4 cups chicken broth
1 cup blueberries
2 Tbsp butter
In a medium bowl, season the pork with salt and pepper. Add the flour and toss to coat. In a large skillet, heat the olive oil over medium heat. Shaking of any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.
Add the onion to the skillet and cook, stirring, over a medium-high heat for 1 minute. Add the chicken broth and blueberries, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates and spoon the sauce on top.
Provided by Every Day with Rachael Ray
Recipe source: lunch_counter_recipes yahoo group, submitted by Cit.
This recipe is GREAT!! I made it for dinner this past week and it is soooo good...what a great and different way to serve pork! This would be a great one to try when you want to impress your guests!!
Enjoy!!
hugs,
peg
Pan-Fried Pork with Blueberries
2 pounds boneless pork loin, cut crosswire into eighths
Salt and pepper
1/4 cup flour
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1- 3/4 cups chicken broth
1 cup blueberries
2 Tbsp butter
In a medium bowl, season the pork with salt and pepper. Add the flour and toss to coat. In a large skillet, heat the olive oil over medium heat. Shaking of any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.
Add the onion to the skillet and cook, stirring, over a medium-high heat for 1 minute. Add the chicken broth and blueberries, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates and spoon the sauce on top.
Provided by Every Day with Rachael Ray
Recipe source: lunch_counter_recipes yahoo group, submitted by Cit.