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
SPICY BLUEBERRY PORK TENDERLOIN
Steps:
- In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
- Preheat the broiler.
- Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
- Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
PORK CHOPS WITH BLACKBERRY PORT SAUCE
I love pork chops. I love fruit with pork chops. The most common fruit accompaniment for pork is apple, but I wanted to try something a little different. I considered apricots (I love them too), but thought they are too sweet. After reading a number of different recipes, I settled on blackberries. They are tart and, I thought, would pair well with a sweet port to make the sauce.
Provided by Scott Koeneman
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
- Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
- Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 9.6 g, Cholesterol 39.2 mg, Fat 9.3 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 346.9 mg, Sugar 3.7 g
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
BLUEBERRY CHOPS WITH CINNAMON SWEET POTATOES
A sweet and spicy combo is the perfect accent for meaty chops. With a fresh green veggie on the side, this is a hearty summer meal. It's easy, yet impressive enough to serve to company. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- For sauce, combine first 5 ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Remove from heat; keep warm., Place sweet potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 10-15 minutes. Drain; return to pan. Mash potatoes until smooth, adding butter, brown sugar, cream, salt and cinnamon. Cover; keep warm., Meanwhile, preheat grill or broiler. Sprinkle pork chops with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on a broiler pan until a thermometer reads 145°, 4-6 minutes per side. Remove from heat; let stand, covered, 5 minutes. Serve over sweet potatoes; top with sauce.
Nutrition Facts : Calories 520 calories, Fat 16g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 1216mg sodium, Carbohydrate 61g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.
GRILLED PORK CHOPS WITH BLUEBERRY SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
- To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 596 milligrams, Sugar 10 grams
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5/5 (1)Total Time 1 hr 10 minsCategory Pork Chop
- Heat 1 tablespoon oil in a large saucepan over medium. Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes. Add wine, and bring to a simmer over medium. Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes. Stir in blueberries, chipotle chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes. Remove from heat. Stir in balsamic vinegar. Add sugar to taste, 1/4 teaspoon at a time. (The amount of sugar will depend on the sweetness of the berries.) Let sauce cool to room temperature, about 1 hour. Season with kosher salt to taste.
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