I have been looking to cook something different lately and decided to search through some of the cookbooks Nicole got me for Christmas. I was looking through this Italian book The Silver Spoon (which is about 1100 pages) trying to decide what protein I was in the mood for. I knew I had some pork chops in the fridge so I started in that section just to see if there was anything that made my tastes buds start watering. So I came across the pork chops with blueberries recipe which I thought sounded good. Plus I just happened to have some blueberries that I bought from the veg store earlier.
Pork Chops with Blueberries
4 pork chops
plain flour for dusting
25g/1 oz butter
3 tbsp olive oil
175 ml red wine
Preheat the oven to 400º. To make life a little easier pass the blueberries through a food mill. I didn't have one of those so I improvised and put them in a sieve and used the back of a spoon to mash them into a bowl. Add the honey to the blueberries and give a stir.
Dust the pork chops in the flour. Heat the butter and oil in an oven proof sauce pan. Add the chops to the pan and cook on both sides until browned. Pour in the wine and cook until it has partly evaporated, then season with salt and pepper. Take the blueberry mixture and pour over the chops and place in the oven to cook for 15 minutes. Remove and let sit for 5 minutes. I served mine with roasted parsnips and carrots sprinkled with rosemary and a cabbage and cucumber salad with an Asian dressing I whipped up (lime juice, fish sauce, soy sauce, palm sugar and rice wine vinegar).
This turned out to be really good, the sweetness of the sauce was a great flavor. I will definitely make this again.