Tuesday, December 11, 2012

Pork Chops with Blueberries

(from The Silver Spoon)
  • 4 spare-rib chops
  • flour
  • 2 T butter
  • 3 T olive oil
  • ¾ cup red wine
  • 2¾ cups blieberries
  • scant ½ cup honey
  • salt
Preheat oven to 400º. Dust the chops with flour. Heat the butter and oil in an ovenproof pan, add the chops and cook, turning, until browned all over. Pour in the wine and cook until it has partly evaporated, then season with salt. Pass the blueberries through a food mill (or puree) and mix with honey. Spread this mixture over the chops. Cover the pan, transfer to the oven and bake 15 minutes. Let stand for 10 minutes before serving.

No comments: