Got blueberries? The blueberry balsamic sauce in this recipe is to die for – sweet and buttery, with a kick of balsamic vinegar.
Blueberry Balsamic Pork Chops Ingredients
4 boneless center cut pork chops (about 1.5 lbs.)
2 cloves garlic
1 tbsp. olive oil
Salt and pepper to taste
¼ cup chicken stock
¼ tsp. thyme
1/8 tsp. nutmeg
1 tbsp. balsamic vinegar
8 oz. blueberries
2 tsp. brown sugar
1 tbsp. honey
1 tbsp. lemon juice
1 tbsp. butter
1 tsp. tapioca starch (or corn starch)
Preheat oven to 200 degrees. Season the pork chops with salt and pepper and pan fry in the olive oil and garlic over medium-high heat until cooked through (about 4-5 minutes on each side). Place the chops into the warm oven while you prepare the sauce. NOTE: You may cook the pork chops by whatever method you prefer, just keep them warm afterward.
To the skillet/pan, add the chicken stock, thyme, nutmeg, balsamic vinegar, blueberries, brown sugar and honey, whisking to combine. Bring to a boil then reduce heat and simmer for 5 minutes, whisking occasionally to begin to break up the blueberries. Add the lemon juice and butter and simmer for another 1-2 minutes.
While the sauce is simmering, combine tapioca or corn starch with 1 tbsp. of water in a small dish – stirring and scraping with a spoon until all the starch is dissolved and no clumps remain. Add this to the sauce and whisk to combine. The sauce will begin to thicken slightly – but if your blueberries are particularly juicy, you may need to add more tapioca starch and water to achieve your desired thickness.
Spoon sauce over pork chops and serve!
Nutrition (for 1/4th sauce and 1 chop): Calories 291, Fat 8.8g, Carbs 12.6g, Protein 38.3g
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