I know that some of you don't like blueberries but I have a bunch of them still in my freezer. I also have several "bone-in" pork chops. So I decided to make this recipe for dinner. I know that the recipe recommends using boneless pork chops but I just cooked the bone-in ones a bit longer than suggested. It worked out great! Try this recipe. I made it with Giada's Herbed Quinoa recipe that I got from Food Network's website. I also served some zucchini but any side vegetable that you like is fine. My son approved of the pork, the quinoa and the zucchini!
4 boneless center loin pork chops
3 tablespoons olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ tsp thyme
¼ tsp freshly grated nutmeg
2 tablespoons balsamic vinegar
1 cup blueberries, fresh or frozen
1 tbsp brown sugar
3 tablespoons lemon juice
3 tablespoons butter
Season the pork chops with salt and pepper. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven.