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
www.rachaelraymag.com 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.