Blueberry pork chop

Omitted couscos. Use brocollini and cabbage

Went to the market to get pork chop. Bought 4 pork chops and 3 bunches of broccolini and half cabbage. Then I saw blueberries on sale. I realised that I forgot to grab onion, went to my good neighbour to ask if she had onion.

She said she was just thinking of what to do with the remaining half of the onion. She said she was about to throw away and am glad that I came by. So, I thank her and came back and start cooking.

I made extra 1 pork chop and gave it to my neighbour. She said it’s strange to have blueberries in chop but it sure is tasty and comforting delicious. Let’s cook!!

Ingredients

4 bone-in pork chops (1/2 inch thick)
3 Tbs extra virgin olive oil, divided
1/2 red onion, roughly chopped
125 g blueberries
3 Tbs sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 Tsp cinnamon
Salt and pepper to taste
2 -3 bunches broccolini, boiled
1/2 cabbage, cook with a bit oil and garlic


Method

Brush grill pan with 1 1/2 Tbs olive oil and preheat. On the stovetop, heat 1 Tbs olive oil in a saucepan on medium-high heat.

Add the onion and cook for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon. Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken. Meanwhile, boiled the broccolini and cook cabbage.

Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops. Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.

Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes. Spoon vegetables onto plates then top with pork chop and blueberry compote. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2014/12/05/blueberry-pork-chop/

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