Pork Chops with Blueberry Sauce

   This recipe makes 4 servings, and matches wonderfully with Syrah/Shiraz, Zinfandel, Sangiovese, Merlot and red blends.


* 1 teaspoon ground black pepper

* 1 teaspoon garlic powder

* 1/2 teaspoon salt

* 1/8 teaspoon cayenne pepper

* 4 lean boneless pork loin chops, 3 to 4 ounces each

* 1 tablespoon vegetable oil

* 2 cups fresh or frozen blueberries

* 1/4 cup granulated sugar

* 2 tablespoons vinegar

* 2 tablespoons chopped fresh parsley

* 1 teaspoon chopped fresh thyme

* 1 teaspoon chopped fresh sage


1.    Preheat oven to 400 degrees.

2.    Combine pepper, garlic powder, salt and cayenne; mix well.

3.    Sprinkle pork chops with mixture and press into surface. Heat oil in an oven-safe nonstick skillet and brown chops in the oil.

4.    Roast chops for 15 minutes, until they are cooked but still moist (160 degrees F on a meat thermometer). Remove pork chops from skillet.

5.    Combine drippings, blueberries, sugar, vinegar, parsley, thyme and sage in skillet. Cook over medium-high heat until mixture begins to thicken. Serve sauce over chops.

Posted in Food and Wine Pairings/Recipes
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