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Ingredients:
2 pounds boneless pork lion, cut crosswise into eights (I got 8 boneless pre-cut pork chops family packs)
1/2 cup red wine
salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 3/4 cups chicken broth
1 cup blueberries
1 tablespoons butter
1 teaspoon parsley, finely chopped
1 teaspoon cilantro, finely chopped
Instructions:
1. Place the pork chops in a large zip lock bag with the red wine and let marinate for 3 hours in the refrigerator.
2. In a medium bowl, season the pork with the salt and pepper. Add the flour and toss to coat. In a large skillet, heat the olive oil over medium heat. Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter. (I placed the flour, salt, pepper, parsley, cilantro all in a medium size bowl. Then took each pork chop out o the zip lock bag and placed them one at a time into the flour mixture to cover it completely and then placed it in the hot skillet - then follow the cooking process in step 2.).
3. Add the onion to the skillet and cook, stirring, over medium-high heat for 1 minute. Add the chicken broth and blueberries, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates and spoon the sauce on top. (I added the marinate and the remaining flour mixture which was about 2 tablespoons to the skillet too...)
This meal was really delicious!!! We grow our own blueberries so it was a great way to use the extras...ummmmmyyyy Now depending on the heat index tomorrow, I am planning to make banana bread and blueberry bread tomorrow...we shall see...=)
Love, Blessings, & {{{Hugs}}},
Rita
www.RitaHutchesonCobbs.com
