Pork Chops with a Blueberry Glaze

True Story: David hates berries. I dont mean like “Oh, I would prefer not to eat berries” I mean like one time I made these DELICIOUS chocolate cupcakes with macerated raspberries in the middle and a raspberry cream cheese frosting… and he DIDNT WANT THEM because they had berries in them… so then I just had like 18 cupcakes that I had to eat, which was fine because they were delicious. But yeah, he HATES berries. So this week I had plans to do dinner with my friend Jaque. We had been planning to go out, but I decided after paying my bills I need to find things around my house I could cook. SO I suggested that we cook dinner together instead of going out and spending money, which ended up working out perfectly for me because I remembered I had 2 pork chops in the freezer and I had seen a recipe online for blackberry glazed pork chops. I know what youre thinking “Wait, the title of this post says she used a blueberry glaze,” Well, please remember I am trying to save the monies, SO I had some blueberries left over from a fruit salad I had made to eat with my breakfast the week before and they needed to be used so I figured, I can just use blueberries, and it will all be the same, and I was correct and Jaque said they were so delicious. I made a few changes to the recipe, for example I cooked the pork chops stove top and not on the grill and I used blueberries instead of blackberries, and I might have added a sprinkle of sugar, because thats just what I do! So, give this one a try, I DONT think you will regret it and you can sub out the berries, I suppose, which makes it even better!

Ingredients:

  • 4 Bone-in pork chops
  • 1 Tbsp Cinnamon
  • salt and pepper to taste
  • 12 oz fresh blueberries
  • 1/2 cup balsamic vinegar
  • 2 Tbsp of water
  • 2 tbsp sugar
  • 2 tbsp Olive Oil

Instructions:

1. Heat 2 tbsp (or enough to coat the bottom of the pan) over medium-high heat

2.  Season the pork chops on both sides with salt pepper and cinnamon
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3. While the pan is heating up, add the balsamic vinegar, blueberries, water, and sugar and let cook down.
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4. once the pan is heated up, add the pork chops and cook, browning both sides(2-3 minutes per-side) once the pork chops are seared on each side, take some of the liquid from the glaze, and brush both sides and cook a few more minutes until finished (takes about 10 -12 minutes TOTAL)

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5. Once the pork chops are cooked through to your preference, plate, and drizzle the blueberry glaze on top, and the top with the blueberries from the pot!


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I have to say that this was all in all a pretty easy week night meal, I think form start to finish it met the Rachael Ray 30 minute meal requirement, woot! So, if you’re in a crunch OR don’t really want to spend hours slaving over the stove after you get home from work, give this one a meal! Your tastebuds will be thanking you!

 

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