Pork Chops With Savory Blueberry Sauce Recipes

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PORK WITH BLUEBERRY HERB SAUCE



Pork with Blueberry Herb Sauce image

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

1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

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

BLACKBERRY-SAUCED PORK CHOPS



Blackberry-Sauced Pork Chops image

My family loved these chops from the first time I fixed them. They're as tasty in a skillet as they are grilled, so you can eat them all year long. The sauce is also fantastic with chicken. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup seedless blackberry spreadable fruit
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
Dash ground cinnamon
4 boneless pork loin chops (5 ounces each)
2 teaspoons steak seasoning
2 teaspoons olive oil
1 cup fresh blackberries

Steps:

  • In a small saucepan, combine spreadable fruit, lemon juice, soy sauce and cinnamon. Cook and stir over low heat until spreadable fruit is melted. Remove from heat., Sprinkle pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 5-7 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes. Serve with sauce and blackberries.

Nutrition Facts : Calories 311 calories, Fat 10g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 531mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

PORK CHOPS WITH BLACKBERRY PORT SAUCE



Pork Chops with Blackberry Port Sauce image

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

6 (4 ounce) boneless pork loin chops
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons olive oil, divided
2 shallots, minced
2 teaspoons dried thyme leaves
¾ cup sweet port wine
¾ cup blackberry juice
¾ cup chicken broth
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
2 teaspoons water
2 cups fresh blackberries

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



Pork Chops With Savory Blueberry Sauce image

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

4 boneless pork chops
oil, suitable for high heat frying
2 shallots, thinly sliced
1/2 cup red wine (I tried a wine from C^otes du Rh^one)
1/4 cup water
1/2 cup blueberries (fresh or frozen)
1/2 lemon, zest and juice
2 tablespoons butter
fresh parsley, coarsely chopped

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.

GRILLED PORK CHOPS WITH BLUEBERRY SALSA



Grilled Pork Chops With Blueberry Salsa image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 10

2 cups fresh blueberries, cleaned
1/2 medium red onion, peeled and diced small
2 jalapenos, seeded and minced
1 red bell pepper, cored, deribbed and diced
3 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon kosher salt
4 pork chops, 3/4-inch thick
1/2 teaspoon kosher salt
Freshly ground pepper to taste

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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