You know how they say in order to stay healthy we should eat a rainbow of colors? Foods richer in color are better for us. Well, it doesn’t get much richer in color than this dish. The orange of the sweet potatoes with the blue of the blueberries, gorgeous! You couldn’t ask for an easier, healthier, prettier dish ever! Of course, some people might say that pork is not healthy..I am not one of those people. This pork was certified to come from a pig who ate whatever pigs like to eat, did whatever pigs like to do, and lead a reasonably happy pig life. He (or she) didn’t have any growth hormones or other bad stuff. It cost a pretty penny, but I think it should, after all the piggy gave up his (or her) life so that I could have these yummy pork chops. I am an omnivore and that’s probably not going to change anytime soon. This recipe came from Cuisine at Home in one of their Weeknight Meals special publications.
Pork Chops with Blueberry Sauce
4 boneless pork chops, halved
1 tablespoon minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon unsalted butter
salt and fresh ground black pepper
extra virgin olive oil
fresh parsley and lemon wedges for garnish.
Swirl some extra virgin olive oil in a large saute pan and heat over medium-high heat. Saute the pork chops for about 2 minutes per side (or longer depending on how thick they are). Remove from pan, and keep warm. In pan, saute shallots for about 30 seconds, stirring.
Deglaze with the wine and simmer until it is almost evaporated. Stir in the blueberries, broth, vinegar, and brown sugar. Bring to a boil, and then reduce the heat to medium, and simmer until the blueberries start to burst and the sauce thickens (about 2-3 minutes).
Turn off the heat and stir in the butter and season to taste with salt and pepper. Serve over mashed sweet potatoes. Garnish with parsley and lemon.