RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 15867
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Recipe Name: |
Pork Chops with Blueberry Balsamic Sauce & Lemon Thyme Summer Veggies - Copy - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
20.00
Minutes |
Number of Servings: |
2 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.53
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
Small saucepan, medium oven-proof saute pan, large |
Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Preheat grill or oven to 350 degrees for the pork.
Combine the brown sugar, lemon pepper, paprika, salt and pepper. Pat the pork chops dry, coat with 1 teaspoon of oil, and this rub and set aside.
Roughly crush the blueberries in a bowl with a fork. Sprinkle with sugar, mix to combine and set aside.
Prep the veggies as listed above. If you prefer more heat, leave some seeds in when you dice the jalapeƱo.
Heat the butter in a small saucepan over medium heat. Add 1/3 of your shallot and cook for 2 to 3 minutes, until translucent. Add in the red wine and cook until almost evaporated. Add in the blueberries, balsamic, honey and 1/4 teaspoon of thyme and simmer for 12 to 15 minutes, until it starts to thicken. (If it gets too thick, thin with a little water).
Heat 1 teaspoon of oil in a medium oven-proof saute pan over medium-high heat (or head out to the grill). If you are sauteing, brown the chops 2 to 3 minutes per side and then place in the over for 6 to 10 minutes, or until a thermometer reads 145 degrees (this is minimum - if you like your pork cooked more, leave it in longer).
If you are grilling, cook 5 to 8 minutes a side.
Let chops rest 3 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add remaining shallot and cook 2 to 3 minutes. Add zucchini, bell peppers, jalapeƱos, and tomatoes and cook for 5 minutes.
Combine garlic, 1/2 teaspoon dried thyme, lemon juice, cilantro (if using), 1 tablespoon of oil salt and pepper. Whisk until combined. Turn off heat on veggies and toss with the dressing.
Place the pork chop on the plate, top with the blueberry sauce. Serve with the veggies on the side. |
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Nutrition per Serving: |
Calories: |
589 |
Total Carbs: |
38.6 |
Net Carbs: |
33.1 |
Cholesterol: |
108.0 |
Fat: |
31.9 |
Protein: |
38.80 |
Fiber: |
5.50 |
Sodium: |
105.97 |
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