Pork Chops w/ Blueberry Sauce

Posted by Amanda on Oct 10, 2011 in Blog, Eats | 0 comments

Pork + fruit. What else needs to be said? Maybe that this meal takes only about 25 minutes? Oh yeeeeaaaah.

Ingredients

• 4 boneless pork chops, 1/2″ thick, cut in half crosswise if large enough
• 1 tablespoon shallots, minced — can substitute onion, petite diced
• 1/4 cup dry red wine — can substitute white wine
• 1 cup fresh or frozen blueberries
• 1/2 cup beef broth — can substitute chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter
• salt and pepper to taste
• fresh parsley, chopped

Preparation

Note: If serving with mashed sweet potatoes (recipe below), prep and start boiling potatoes prior.

Season pork chops with salt and pepper on both sides. Sauté in oil in a large pan over medium-high heat for 2 minutes per side. Transfer chops to a plate and keep warm; return pan to the burner. Add shallots and sauté 30 seconds, stirring constantly.

Deglaze the pan with wine and simmer until nearly evaporated. Stir in blueberries, broth, vinegar and brown sugar; bring to a boil, reduce heat to medium and simmer until blueberries being to burst and sauce thickens, 2-3 minutes.

Off heat, stir in butter and season with salt and pepper. To serve, place a mount of mashed sweet potatoes on each plate, spoon some of the sauce over potatoes, then top with pork chops.

Garnish with parsley.

* * *

Mashed Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes or yams, peeled and diced
• 3 tablespoons unsalted butter
• juice of 1/2 a lemon
• salt and pepper to taste

Preparation

Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain, return potatoes to the pot and dry briefly over medium heat, stirring constantly. Mash with butter and lemon juice using a potato masher or electric mixer. Season with salt and pepper.

[Recipe courtesy Cuisine at Home, Weeknight Menus Vol. 2]