I had n extra pack of blueberries hanging around in the refrigerator, and I really wanted to make something other than dessert with them. I knew the following night I had pork chops waiting to be used. I figured these 2 could workout and be merry together. The dish was light, and I laid the chops down on a bed of romaine lettuce. You can always make this dish with chicken ;or if you don’t eat meat just use the blueberry sauce as your dressing. One of the ingredients that I thought about afterwards that would have complimented nice would have been some gorgonzola cheese crumble. Maybe next time. I hope you enjoy this little experiment.
6 Pork Chops
Salt & Pepper
Extra Virgin Olive Oil
1 Tablespoon of unsalted butter
Head of Romaine Lettuce
1 package of blueberries (you need about 1 1/2 to 2 cups)
2 Tablespoons of vinegar
1/4 cup of white wine
1/4 teaspoon of coriander
2 Garlic cloves minced
1/2 of a small onion (or 1 shallot)
12 minute leaves (10 leaves for sauce, the rest for garnish)
Season Pork chops with salt, pepper and a drizzle of Olive Oil, set aside. In a saucepan on med high heat add about 2 tablespoons of olive oil and 1 tablespoon of butter, melt. Add onions cook for about 3 minutes or so. Add garlic cook for about 30 seconds (you don’t want garlic to burn). After that add blueberries cook for about 5 minutes or so. Using a potato masher start to mashing the blueberries, when done add vinegar, wine, coriander,chopped mint leaves, salt, pepper and simmer on med low heat for about 10 minutes stirring occasionally. You can prepare this an hour before serving.
Now in a skillet, in this case I have a grill skillet from Anolon which gave me those nice grill marks. But any skillet will do. On med high heat add olive oil about 2 tablespoons. Place pork chops on skillet, and cook for about 6 to 8 minutes (depending on the thickness of the pork chop).
Chop up your Romaine Lettuce, season with salt and pepper to taste, and drizzle some Olive Oil if desired. Place on a plate and top with pork chops, sauce and mint garnish.
This dish is really refreshing and light.
13 Comments Add yours
People need to start using sweet and savoury together more! This dish looks beautiful, and I bet it tasted great! Just uploaded a lemon thyme shortbread recipe if you enjoy mixing sweet with savoury 🙂
Ill check it out. Thanks
Those pork chops really get along well with fruit, don’t they? I’ve used apples and pineapples but the blueberries look like a beautiful pairing!
I thick meats can usually be paired with any fruit you just have to give it a try. 😉
How clever and delicious looking! I can’t wait to pass this recipe along to my dad who is cuckoo over pork chops!
Looks delectable ~ beautiful photographs 🙂
I love cooked fruits with meat…more more more I say! 😀
Mmm….this looks so delicious! Bet it was sweet 🙂
I always use blueberries in my breakfast or in muffins, never thought of using them in a savoury recipe!
Oh, this looks sooooo much better than the topping my mom used for pork chops – I can’t wait to try this out.
There’s something I’ve always loved about sauces/reductions/etc. made of fruits or tangy flavors with a nice sweet tartness to it and it accompanying a poultry or pork meat. There’s nothing quite like it and it is divine! But I also wanted to let you know that you have been nominated for the GARGIE award. Now I know the image may seem a bit strange, but I feel that you deserve it with having such a wonderful blog. Keep on writting and cooking up wonderful creations in the kitchen!
Tons of Love Bites,