Monday, June 20, 2011
Pork Chops w/ Balsamic Blueberry Reduction
Happy Monday everybody!
How was everyone's weekend? Ours was pretty busy! Spent the day Saturday doing tons of errands. Haircut and color (much-needed - and it looks hot!) was a major highlight. Hehe, no pun intended. But we also managed to snag lunch at the first ever Louisville Food Truckus Ruckus. In a matter of just a few short months, Louisville's food truck scene has exploded. There's at least 8 or so regulars around town now. Pretty awesome right? We got a chance to sample works from Busta Grill (one of the best Chicken Sausages ever - topped with a chimichurri coleslaw and tomato/basil pesto was seriously delicious!). And then MozzaPi's Thai Pi was awesome too. Curry, bean sprouts, cilantro, and peanuts made for one delicious pie. And the truck itself was nothing short of amazing - they had a crazy cool wood-fire grill on the end of the truck to cook all of their pizzas to order!
Anyway... I never got around to posting any of those Red, White, & Blue Party recipes last week, did I? Well, have no fear, I've got a mighty delicious one planned for today!
Adapted from Rock Recipes' Recipe
8 bone-in pork chops
3 tablespoons olive oil
3 garlic cloves, minced
salt and pepper, to taste
1/2 cup white wine
1/2 teaspoon thyme
pinch of nutmeg
3 tablespoons balsamic vinegar
1 cup blueberries
2 tablespoons brown sugar
juice from 1 lemon
3 tablespoons unsalted butter
Preheat oven to lowest temperature (mine was 170F). Heat a large non-stick skillet (a cast iron works well here) under medium high heat and add olive oil.
Season pork chops with salt and pepper on both sides. Add 2 pork chops at a time to the skillet and cook for about 4-5 minutes per side. Let pork chops keep warm in the preheated oven on a baking sheet.
To make reduction, combine garlic, white wine, thyme, nutmeg, balsamic vinegar, blueberries, and brown sugar under high heat in a saucepan. Bring to a boil, reduce heat, and simmer for about 10 minutes or until mixture is slightly thickened. Stir in lemon juice and butter and simmer for a couple more minutes. Season with salt and pepper, to taste.
Top pork chops with blueberry reduction and dig in!
This is definitely one of those meals that is simple, but sure to impress! I loved the combo of blueberries and pork, and if you haven't tried it... you need to!
Hope you all have a great Monday! But for now... I'm off to start Day 1 of my half-marathon training. Good thing it's only a Stretch & Strengthen Day. Should be easy =)