Thursday, December 9, 2010

Blueberry Glazed Pork Chops


Yield: 4 Servings

Cook Time

Active Time: 25 minutes

Inactive time: 0 minutes


8 boneless center loin pork chops
3 tablespoons olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ teaspoon thyme
¼ teaspoon freshly grated nutmeg
2 tablespoons balsamic vinegar
1 cup Sunset Valley Organics blueberries, fresh or frozen
1 tablespoons brown sugar
3 tablespoons lemon juice
3 tablespoons butter


1. Season the pork chops with salt and pepper.
2. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven.
3. Add the blueberries, balsamic vinegar, wine (or stock), thyme, nutmeg and brown sugar in a saucepan.
4. Simmer to reduce the volume of the sauce by half.
5. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens.
6. Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.

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