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
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.
ONE-PAN BLUEBERRY PORK CHOPS
A colorful, delicious, no-fuss dish. Baked Blueberry Pork Chops. A restaurant-quality meal at home!
Provided by Judy Barbe
Categories Main dish
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spread blueberries in 9×13-inch baking pan. Trim visible fat from the pork chops and lay on top of berries.
- In a bowl, stir together maple syrup, Dijon mustard, lemon juice, horseradish, rosemary, lemon zest, salt and pepper. Pour over pork chops. Bake 20-25 minutes, until internal temperature is 145°F.
- Lay broccoli and potatoes on a baking sheet, drizzle with olive oil and stir to coat vegetables. Bake 20-25 minutes, stirring once.
ONE-POT PORK CHOP DINNER
Not the prettiest pork chop dinner, but it is very good. My family really loves it.
Provided by Debbie Lynne Nearing Roth
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Add potatoes, carrots, and onion. Combine soup and water; pour over pork and vegetables. Cover and simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 53.2 g, Cholesterol 66.6 mg, Fat 14.6 g, Fiber 7.6 g, Protein 30.1 g, SaturatedFat 5.5 g, Sodium 613.9 mg, Sugar 8.4 g
ONE PAN PORK CHOPS AND VEGGIES RECIPE
Provided by randiboyle
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pork chips, potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning and garlic; season with salt and pepper, to taste. Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
ONE-POT PORK CHOPS
"Years ago, one of my teenage daughters saw this recipe in a magazine and wanted to try it," recalls Doris Shoemaker of Dakota, Illinois. "It became a family favorite." TIP: "Serve it with bread and a lettuce salad, she says.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Coat pork chops with flour. In a large skillet, brown chops on both sides. Add potatoes and carrots. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables. Cover and simmer for 25 minutes. , Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 521 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 852mg sodium, Carbohydrate 72g carbohydrate (11g sugars, Fiber 7g fiber), Protein 37g protein.
ONE PAN PORK CHOPS
This a recipe I came across while looking for easy recipes that are a little different than my usual pasta. Im not a big fan of pork so I never make chops but these you cant go wrong with.
Provided by princessshree85
Categories Pork
Time 1h
Yield 4 chops, 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, brown chops. Pour off fat.
- Add remaining ingredients.
- Cover and cook over low heat 45 minute or until tender.
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GRILLED PORK CHOPS WITH BURST BLUEBERRY SAUCE - FOOD
From foodandwine.com
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.
- While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F). Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper. Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side. Remove from grill; cover with aluminum foil, and let rest 10 minutes.
- Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired. Serve with blueberry sauce.
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