Balsamic Glazed Pork Chops With Blueberry Wine SauceFrom tuilelaith 8 years ago
- 3/4 cup fresh or frozen (thawed and drained) blueberries shopping list
- 1/2 cup dry red wine shopping list
- 2 teaspoons olive oil shopping list
- 4 tablespoons balsamic vinegar, divided shopping list
- 2 teaspoons fresh lemon juice, divided shopping list
- 1/2 teaspoon dried thyme leaves shopping list
- 1/4 teaspoon salt, divided shopping list
- 1/4 teaspoon pepper shopping list
- 1 pound boneless pork loin chops, cut ¾ to 1 inch thick shopping list
- 4 teaspoons brown sugar shopping list
- 1/2 teaspoon cornstarch shopping list
How to make it
- 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.
People Who Like This Dish 3
The Cooktuilelaith Columbia, MO
The Rating7 people
Oh how i love the flavor of balsamic vinegar on things yummmm...**5** thank youminitindel in THE HEART OF THE WINE COUNTRY loved it
Sounds like a winner.chihuahua in Sonoma County loved it
Yum, these sound fantastic. Great post and a high 5. Yummers.chefmeow in Garland loved it