Pork with Blueberry Sauce

Pork with Blueberry Sauce is a gluten free and dairy free recipe with 4 servings. One serving contains 335 calories, 30g of protein, and 13g of fat. For $3.6 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 9 people have tried and liked this recipe. If you have balsamic vinegar, blueberries, red onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Only a few people really liked this main course. It is brought to you by Foodista. With a spoonacular score of 85%, this dish is great. If you like this recipe, take a look at these similar recipes: Pork with Blueberry Herb Sauce, Pork Tenderloin with Blueberry Barbecue Sauce, and Rosemary-Sage & Garlic Pork Tenderloin with Wild Blueberry Sauce.

Servings: 4

 

Ingredients:

1 Tbsp Balsamic Vinegar

1/2 Pint Fresh Blueberries

1/4 cup Brown Sugar

1 Tbsp Canola Oil

1 Lime, zested and 1/2 juiced

To Garnish: Parsley

Pepper

4 Pork Chops

1 Small Red Onion, finely diced

Salt

Equipment:

bowl

oven

frying pan

baking pan

Cooking instruction summary:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a nonreactive bowl, mash the blueberryies with the brown sugar to desired consistency, then set aside.
  3. Heat saute pan on medium. Season the pork chops with salt and pepper on both sides. Add canola oil to the saute pan. Brown pork on both sides until golden and crispy, about 2-3 min on each side.
  4. Remove from pan and place on a baking dish to finish cooking in the oven. Depending on thickness of the pork. If its thin keep warm aside until sauce is ready.
  5. In the same pan the pork was cooking in, add the chopped red onion, saute until translucent. Then add in the mashed blueberry sugar mixture and balsamic vinegar. Cook until the sauce gets thick, about 2-3 minutes.
  6. Add in the lime zest and juice and season with salt and pepper. If you put the pork in the oven, remove and place on serving plates. Serve sauce on top and garnish with parsley or cilantro. Enjoy!

 

Step by step:


1. Preheat oven to 400 degrees Fahrenheit.In a nonreactive bowl, mash the blueberryies with the brown sugar to desired consistency, then set aside.

2. Heat saute pan on medium. Season the pork chops with salt and pepper on both sides.

3. Add canola oil to the saute pan. Brown pork on both sides until golden and crispy, about 2-3 min on each side.

4. Remove from pan and place on a baking dish to finish cooking in the oven. Depending on thickness of the pork. If its thin keep warm aside until sauce is ready.In the same pan the pork was cooking in, add the chopped red onion, saute until translucent. Then add in the mashed blueberry sugar mixture and balsamic vinegar. Cook until the sauce gets thick, about 2-3 minutes.

5. Add in the lime zest and juice and season with salt and pepper. If you put the pork in the oven, remove and place on serving plates.

6. Serve sauce on top and garnish with parsley or cilantro. Enjoy!


Nutrition Information:

Quickview
335k Calories
30g Protein
13g Total Fat
23g Carbs
35% Health Score
Limit These
Calories
335k
17%

Fat
13g
20%

  Saturated Fat
3g
22%

Carbohydrates
23g
8%

  Sugar
18g
21%

Cholesterol
89mg
30%

Sodium
269mg
12%

Get Enough Of These
Protein
30g
60%

Vitamin C
107mg
130%

Vitamin K
71µg
69%

Selenium
44µg
64%

Vitamin B1
0.96mg
64%

Vitamin B6
1mg
62%

Vitamin B3
11mg
58%

Vitamin A
2683IU
54%

Phosphorus
336mg
34%

Potassium
759mg
22%

Vitamin B2
0.33mg
19%

Zinc
2mg
16%

Vitamin E
2mg
14%

Vitamin B5
1mg
13%

Magnesium
51mg
13%

Vitamin B12
0.71µg
12%

Folate
47µg
12%

Fiber
2g
11%

Iron
1mg
8%

Manganese
0.15mg
8%

Copper
0.12mg
6%

Calcium
44mg
4%

Vitamin D
0.54µg
4%

covered percent of daily need
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Related Videos:

Pork Roast with Blueberry Port Sauce - Pork Shoulder with Port Wine and Fresh Blueberries

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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