Pork Chops with Blueberry Sauce


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.



Gruyere Grits with Pork Chops

Grits in my opinion are over looked by a lot of people.  Its such a great ingredient to cook with and get creative.  The other night I decided to make some grits with Gruyere cheese topped with a nice golden pork chop and garnished with diced apples.  This combo I think has been one of my favorites.  The grits were so creamy and smooth with so much flavor and the apples just gave it that nice sweet balance.  If you haven’t prepared grits before you should defintly give it a try.  You can even make a breakfast with with cheese and bacon. 


Milanese Pork Chops and Parsley Salad

All these great events that I have attended have been great and I feel so honored to have attended them.  But my love for cooking in my own kitchen will never fade; or just cooking in general.  Yesterday I decided to make something light and refreshing.  It was a little different salad to go along with some pork chops (Tip: If you’re making milanese pork , chicken or even beef, add different ingredients to your bread crumbs.  Any fresh or dry seasonings will work and if you add parm cheese it gives it a golden crust as well, another cool thing is add some mustard to your eggs to boost the flavors).  I made a Parsley salad with some fresh tomatoes from my garden, some purple onion, a little oregano, oranges, garlic powder, salt and pepper. 

A lot of people don’t know this but Parsley is a great form of folic acid.  Perfect for those hot summer days we have been having. Enjoy!!