BLUEBERRY BALSAMIC PORK CHOPS
Blueberry Balsamic Pork Chops - simple seared or grilled chops with an easy to prepare, sweet and sour pan sauce that compliments the pork beautifully.
Provided by Barry C. Parsons
Categories Dinner Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Season the pork chops with salt and pepper.
- Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. (or grill them on a gas or charcoal grill) Hold the pork chops in a warm oven.
- Add the blueberries, balsamic vinegar, wine (or stock), thyme, nutmeg and brown sugar and honey. Simmer to reduce the volume of the sauce by half. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens. Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.
- If your blueberries are particularly juicy and especially when using frozen berries, you can thicken the sauce slightly if necessary by adding a slurry at the end made by dissolving together 1 tsp corn starch and 1 ounce cold water.
- When using grilled pork chops instead of pan-fried just begin the sauce by lightly sauteing the garlic, then add the other ingredients as directed.
Nutrition Facts : Calories 372 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 4 servings, Sodium 258 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PORK WITH BLUEBERRY HERB SAUCE
A different and delicious way to use blueberries, this tangy, sweet-savory sauce would also be great over chicken. The blend of berries and balsamic is wonderful! -Libby Walp, Chicago
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,
Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 364mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
BLUEBERRY-BALSAMIC GLAZED ROSEMARY CHICKEN
We loved this. It would make a nice Valentine's Day dinner - very elegant. Use regular maple syrup if you want to - we use sugar-free.
Provided by Paris D
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon each olive oil and butter in a large, heavy, nonreactive sauté pan.
- Season the chicken with salt and freshly ground black pepper and add to the pan when the oil and butter are hot and bubbly. Sear the chicken breasts over medium high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
- Add the remaining olive oil and butter to the pan and, when hot, stir in the shallots and cook until soft and lightly caramelized, about 4 minutes.
- Add the blueberries and stir 1 minute, followed by the balsamic vinegar, maple syrup, rosemary, salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
- Pour the blueberry balsamic mixture over the chicken and put the pan in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 170 degrees F.
Nutrition Facts : Calories 438.7, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 683.1, Carbohydrate 18.1, Fiber 1.9, Sugar 12.1, Protein 31.3
BALSAMIC PORK CHOPS
Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.
Provided by Bibi
Categories Pork Chops
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg
PORK CHOPS WITH SAVORY BLUEBERRY SAUCE
From thekitchn.com. Served this with Recipe #380734, Recipe #12192 (and cauliflower), Recipe #419684 and crusty bread.
Provided by COOKGIRl
Categories Pork
Time 35m
Yield 4 pork chops
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
- Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
- While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
- Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
- Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
- Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
- Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
- Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.
PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE
This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.
Provided by Baker
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
- Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
- Serve pork with accompanying glaze.
Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g
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