Thursday, June 23, 2011

Pan-Fried Pork with Blueberries

Here is another yummy sounding savory blueberry recipe.  This one is from Rachael Ray's magazine website but was created by Tracey Seaman.  I don't know how healthy it is but it sure looks good.  The recipe also suggests that you can try it with chicken tenders or cutlets if you prefer.  

Pan-Fried Pork with Blueberries by Tracey Seaman

2 pounds boneless pork loin, cut crosswise into eighths
Salt and pepper
¼ cup flour
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1-3/4 cup reduced-sodium chicken broth
1 cup fresh blueberries
2 tablespoons butter

1.       In a medium bowl, season the pork with salt and pepper.  Add the flour and toss to coat. 
2.       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.  Transfer to platter.
3.       Add the onions to the skillet and cook, stirring over medium-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.
4.       Turn off the heat and return pork and any juices to skillet.  Divide the pork among 4 plates and spoon the sauce on top.

Try using chicken instead of pork.  Serve with buttered green beans.