Blueberry Pork Chops Recipes

BLUEBERRY BALSAMIC PORK CHOPS

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.

PORK CHOPS WITH SAVORY BLUEBERRY SAUCE

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

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.

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.

BLUEBERRY POMEGRANATE-TARRAGON MARINATED PORK CHOPS

Steps:

• Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously.
• Pour marinade over pork chops and turn pieces several times to coat evenly.
• Marinate 30 minutes.
• Prepare grill to medium high heat.
• Remove pork chops from marinade (discarding excess marinade).
• Sprinkle both sides with paprika.
• Grill covered for about 8-9 minutes on each side or until barely pink in center.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

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.

GRILLED PORK CHOPS WITH BLUEBERRY SALSA

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.

BLUEBERRY CHOPS WITH CINNAMON SWEET POTATOES

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.

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE

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.

PORK WITH BLUEBERRY HERB SAUCE

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.,