I have mentioned before that I am a huge fan of sweet and savory foods together, I am also a huge fan of pork. This recipe turned out great and blueberries are in season right now so you can grab some fresh even though I used frozen.
The recipe comes for the Everyday with Rachael Ray magazine. Lets grab our ingredients.
Grab some shallot or onion
I had to use frozen blueberries because the store I visited had fresh on sale and they were sold out!
Some real butter.
some flour. Since this photo was taken I gave up on my gallon size bag and actually bought a plastic container to store my flour. Pour some of this out on a plate and set it aside.
Chicken broth.
Get the blueberries out to thaw if you are using frozen.
Dice up the shallot or onion pretty finely.
Now the fun part. Get a boneless pork chop and stick it between some plastic wrap.
Grab something to smack the crap out of your pork. I use this rubber mallet I got for a few bucks. I stick a plastic bag over it for easy clean up. You can use a heavy pan or a rolling pin if you don't have a mallet around.
Once you have it pounded out cut it in half.
Then just roll it around in the flour to coat it.
Drop it in the pan with a little olive oil and get it cooking. Because you have pounded the meat pretty flat you don't have to cook it too long. Once its cooked remove it from the pan and cover it up to keep it warm.
Add the shallot and cook for about a minute.
Add the blueberries and the chicken broth and let it bubble for a few minutes to reduce and condense the flavors. Make sure you scrape the bottom of the pan to get all the yummy pork bits that stick in the sauce.
Toss in the butter and give it a stir to create your sauce. Put the pork back in and turn off the heat. Give it a good stir and then plate it up. Spoon the sauce over the pork.
I served it with a side of my cheating instant mashed potatoes. I really need to do better with my side dishes.
YUM.
Thanks again for visiting and spending some time reading my blog!
