Recipe

Balsamic Glazed Pork Chops With Blueberry Wine Sauce Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 1 year, 1 month ago This is aother one of those found in the newspaper recipes that we tried and loved. So we share. Enjoy! - I found the picture on the net somewhere. Mine were not so pretty, but they tasted great! Prep:20m Cook:30m Servings:4	Tuilelaith
	pork blueberries

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Ingredients

3/4 cup fresh or frozen (thawed and drained) blueberries

1/2 cup dry red wine

2 teaspoons olive oil

4 tablespoons balsamic vinegar, divided

2 teaspoons fresh lemon juice, divided

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt, divided

1/4 teaspoon pepper

1 pound boneless pork loin chops, cut ¾ to 1 inch thick

4 teaspoons brown sugar

1/2 teaspoon cornstarch

Directions

Combine blueberries and wine in a small saucepan.

Cook, uncovered, over medium heat 15 minutes, stirring occasionally and pressing down with the back of the spoon to extract the juice.

Combine olive oil, 2 tablespoons vinegar, 1 teaspoon lemon juice, thyme, 1/8 teaspoon salt and pepper.

Heat grill to medium-high or allow coals to burn to white ash.

Spray grill with nonstick spray.

Grill chops 4 minutes; turn and cook 4 minutes.

Brush balsamic vinegar mixture generously over each side of chops.

Continue cooking about 3 minutes per side, or until meat thermometer registers 160 degrees for medium doneness, brushing frequently with vinegar mixture.

Remove from grill, cover and allow to stand 5 minutes.

Combine remaining 2 tablespoons vinegar, 1 teaspoon lemon juice, 1/8 teaspoon salt, brown sugar and cornstarch.

Stir well to dissolve cornstarch and set aside.

Pour berries with liquid through a sieve, reserving juice.

Press down gently with the back of a spoon to remove all of juice. Return juice to saucepan; discard fruit.

Stir vinegar-cornstarch mixture again, then blend into juice in saucepan.

Cook over medium heat, stirring constantly, 2 minutes or until juice is thickened and bubbly.

Drizzle each serving of chop with about 1 ½ tablespoons sauce. Makes 4 servings.

Per serving: 192 calories (38 percent from fat), 8 g fat (3 g saturated), 60 mg cholesterol, 25 g protein, 7 g carbohydrates, 0 fiber, 561 mg sodium.

Cabernet sauvignon, zinfandel, pinot noir and merlot would be good choices here. If you’re looking for something more unusual, try sangiovese, malbec, carmenere or temperanillo. if you do not drink wine, substitute grape juice.

Cook’s Illustrated found frozen blueberries were sweeter than fresh ones shipped long distances because they are picked at the peak of ripeness and individually quick frozen, known as IQF. If properly handled, frozen fruits and vegetables have the same nutritional benefits as fresh, the FDA reports.

The recipe here for Balsamic Glazed Pork Chops with Blueberry Wine Sauce combines fresh or frozen blueberries with red wine. Like blueberries, red wine is naturally high in resveratrol, a powerful antioxidant that may lower bad cholesterol, protect against heart disease and slow age-related memory loss.

Shopping tips: When buying frozen berries, check the bag to make sure there are no clumps, indicating the berries have thawed and refrozen.

A “dry” wine means all the sugar from the grapes has been converted to alcohol during the fermentation process.

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Comments

minitindel 1 year, 1 month ago said:
Oh how i love the flavor of balsamic vinegar on things yummmm...**5** thank you

chihuahua 1 year, 1 month ago said:
Sounds like a winner.

chefmeow 1 year, 1 month ago said:
Yum, these sound fantastic. Great post and a high 5. Yummers.

lor 2 months ago said:
I can imagine the flavour of these pork chops is amazing. I know someone who is going to thoroughly enjoy this recipe and HIGH 5++++

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