Boneless Pork Chops with Blueberry Sauce
60 Minutes | Serves 4-6
Pork
6, 8-10 oz Thick-Cut Boneless Pork Chops
2 Tbsp Extra Virgin Olive Oil
1 Sprig Fresh Rosemary
2 Garlic Cloves (not peeled) Gently Cracked
2 Tbsp Salted Butter
Kosher Salt to Season the Pork Chops
Coarse Ground Black Pepper to Season the Pork Chops
Blueberry Sauce
1 pt Fresh Blueberries
2 Tbsp Granulated Sugar
3 Tbsp Mirin
3 Tbsp Blueberry Vinegar or Balsamic Vinegar
½ cup Port Wine
1 Tbsp Salted Butter
½ Sprig Fresh Rosemary
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the pork chops from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 375 degrees.
Start by making the blueberry sauce. In a medium-sized saucepan, add the blueberries, sugar, mirin, vinegar, port wine, rosemary, kosher salt and black pepper. Place over high heat. Bring the mixture to a rolling boil. Reduce to medium heat and lightly simmer for 15-20 minutes or until the sauce reduces by at least 50% and thickens.
Remove the pan from the heat and slowly stir in the butter. Set aside to slightly cool before serving.
Trim away any excess fat from the pork chops, and pat dry both sides with a paper towel. Season both sides of the pork chops with kosher salt and black pepper.
Place a large sauté pan or cast-iron skillet on high heat. When heated, add the extra virgin olive oil. Sear the pork chops on the first side for 3-5 minutes or until a brown crust forms. Flip the pork chops. Add the cracked garlic cloves, rosemary and butter. When the butter melts, use a spoon to baste the pork chops a few times.
Transfer the seared chops to a sheet pan with a drip tray. Pour the liquid from the pan over the chops.
Bake on the middle rack of the oven for approximately 15-20 minutes or until the chops are 145 degrees in the center.
Rest the pork chops for at least 10 minutes, loosely covered in aluminum foil.
Pork
6, 8-10 oz Thick-Cut Boneless Pork Chops
2 Tbsp Extra Virgin Olive Oil
1 Sprig Fresh Rosemary
2 Garlic Cloves (not peeled) Gently Cracked
2 Tbsp Salted Butter
Kosher Salt to Season the Pork Chops
Coarse Ground Black Pepper to Season the Pork Chops
Blueberry Sauce
1 pt Fresh Blueberries
2 Tbsp Granulated Sugar
3 Tbsp Mirin
3 Tbsp Blueberry Vinegar or Balsamic Vinegar
½ cup Port Wine
1 Tbsp Salted Butter
½ Sprig Fresh Rosemary
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Remove the pork chops from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 375 degrees.
Start by making the blueberry sauce. In a medium-sized saucepan, add the blueberries, sugar, mirin, vinegar, port wine, rosemary, kosher salt and black pepper. Place over high heat. Bring the mixture to a rolling boil. Reduce to medium heat and lightly simmer for 15-20 minutes or until the sauce reduces by at least 50% and thickens.
Remove the pan from the heat and slowly stir in the butter. Set aside to slightly cool before serving.
Trim away any excess fat from the pork chops, and pat dry both sides with a paper towel. Season both sides of the pork chops with kosher salt and black pepper.
Place a large sauté pan or cast-iron skillet on high heat. When heated, add the extra virgin olive oil. Sear the pork chops on the first side for 3-5 minutes or until a brown crust forms. Flip the pork chops. Add the cracked garlic cloves, rosemary and butter. When the butter melts, use a spoon to baste the pork chops a few times.
Transfer the seared chops to a sheet pan with a drip tray. Pour the liquid from the pan over the chops.
Bake on the middle rack of the oven for approximately 15-20 minutes or until the chops are 145 degrees in the center.
Rest the pork chops for at least 10 minutes, loosely covered in aluminum foil.