Pork Chops with Blueberry Vinaigrette Reduction

Pork is probably one of my least favorite meats. I like to switch things up though, I don’t want to only be eating chicken and beef all the time. So of course that means I have to try and find ways to make foods more interesting. I played around with a blueberry sauce for some pork and was pleasantly surprised. This sauce is quite vinegar-y, just as a warning. It would be fantastic on a pork loin, as well.


Pork Chops with Blueberry Vinaigrette Reduction

Serves 4


4 pork chops (I used boneless but you can use bone in)

1/2 tsp. ground sage


1/2 cup frozen blueberries (fresh works, too, but we aren’t in blueberry season anymore)

1/4 cup balsamic vinaigrette

1 tsp. ground ginger

1/2 tsp. thyme

1 tbs. lemon zest

1 tsp.-1 tbs. honey

Preheat oven to 375F. Line a baking sheet with parchment paper.

Heat a non-stick skillet over medium high heat.

Season your pork chops with salt and the sage then add them to the hot skillet. They should sizzle. Cook for about 2 minutes, until the pan-side down begins to brown. Flip and repeat on the other side.

Place the pork chops on the baking sheet and bake in the oven for about 12-15 minutes, until internal temperature reads 140F and the inside is no longer pink (should be white).

While the pork chops are cooking, heat the frozen blueberries in a small saucepan over medium heat. Mash what you can with a wooden spoon.

Once blueberries are more defrosted and mashed, add the remaining sauce ingredients and stir to combine. Turn heat up to medium-high until mixture begins to boil, then reduce to low and let simmer. Stir occasionally and cook on low for about 10-12 minutes, until sauce is reduced. It should be thicker, with a consistency somewhere between maple syrup and honey.

Once pork chops are done, let rest for a of couple minutes before plating and spooning sauce over the pork.




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