Wednesday, April 18, 2012

Balsamic and Blueberry Pork Chops

This is another quick and easy recipe. Balsamic vinegar adds a nice acidity, balancing the sweetness of the blueberries. Marinate the chops about one hour prior to cooking. You can use any cut of pork: try some less expensive shoulder chops and you can double the recipe!

2 tablespoons olive oil
1 large onion, peeled, cut in half, and sliced thinly
½  cup balsamic vinegar
½  cup red wine
½ blueberries, fresh or frozen (no need to thaw)
2 large pork chops, any style

Heat 1 tablespoon of olive oil in a large skillet. Add the onion and cook on medium until soft and slightly browned. Add the vinegar and wine. Cook down until you have about half the amount of liquid. Add the blueberries and continue to cook for about 5 minutes. Turn off the heat.

Place the chops in a dish. Spoon half of the onion mixture over the meat. Cover and refrigerate for one hour.

Add a little olive oil to another skillet. Brown the chops on one side, then flip over and continue to cook until the meat is completely done. (You can spoon the extra sauce from the chops over the top as you are cooking.)

Reheat the reserved marinade. Spoon over chops when serving. 

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