Pan-Seared Pork Chops with Blueberry Herb Sauce



Author Notes: Blueberries go savory in this recipe for herb sauce over pork chops, paired with Columbia Winery's Merlot. You can make the sauce ahead of time—it lasts for 3 days in the refrigerator.Brooke Bass | Chocolate + Marrow

Serves: 4

Ingredients

For the blueberry herb sauce:

  • 1 cup blueberries (about 3/4 pint)
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup parsley, roughly chopped
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons Champagne vinegar
  • 1/4 cup extra-virgin olive oil

For the pork chops:

  • 4 bone-in pork chops, about 10 ounces each
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons freshly ground pepper
  • 1 tablespoon butter

Directions

  1. Using a mortar and pestle (or a medium-sized bowl and the back of a wooden spoon), muddle the berries, cilantro, and parsley until nearly all of the berries have burst.
  2. Add the shallot, garlic, salt, black pepper, crushed red pepper, Champagne vinegar, and olive oil, and mix to incorporate. Taste and adjust seasonings. Cover and set aside until ready to use (at least 30 minutes, or up to 3 days in the refrigerator.)
  3. Pat pork chops dry with paper towels.
  4. In a cast iron or other heavy-bottomed skillet, heat the vegetable oil over medium-high heat. While the skillet is heating, season the pork chops with salt and pepper. (They should be well-covered in the seasonings, including the sides and fat.)
  5. Once the oil in the skillet is hot, add the pork chops and cook them for 8 minutes, flipping the chops every minute to achieve an even, golden color. (Note: You may need to work in batches if the pork chops don’t all fit in your skillet—they will not brown properly if overcrowded.)
  6. Add the butter to the skillet. Once melted, spoon the butter over the tops of the pork chops, remove them from the heat, and let them rest for 3 minutes. Serve immediately, with the blueberry herb sauce on top of the chops or on the side.

More Great Recipes:
Fruit|Pork|Pork Chop|Shallot|Vinegar|Blueberry|Champagne|Cilantro|Parsley|Cast Iron|Summer|Entree

Reviews (6) Questions (0)

6 Reviews

Megan L. August 23, 2015
I can't seem to find Champagne vinegar anywhere - I do have sherry, white balsamic, and regular balsamic. Would any of these work?
 
Author Comment
Brooke B. August 23, 2015
Hey Megan! Out of the vinegars you've listed, I'd go with the sherry vinegar. It might change the taste a bit, but just add a little at a time while you're incorporating it, tasting as you go. White wine vinegar would also be a good option, but it sounds like that's not in the pantry. Let me know how it turns out if you give it a try with the sherry vinegar!
 
ChefJune August 13, 2015
I really like the sound of this combination (except for the cilantro which I cannot do). Looking forward to making this for friends this weekend.
 
Author Comment
Brooke B. August 13, 2015
Wonderful. Thanks, June! And yes, if your one to get that soap-y taste with the cilantro I'd definitely omit it. Perhaps some basil would work well in its place? It would certainly change the flavor profile, but would probably be great nonetheless!
 
pattyrat August 12, 2015
Made these for dinner tonight, this sauce is delicious! And I didn't have the luxury of letting it sit for the full 30 minutes, I imagine the leftovers will be even better. Served the chops with roasted corn and a salad - perfect.
 
Author Comment
Brooke B. August 13, 2015
That's so great, @pattyrat! Yes, I agree about the leftovers. I usually turn mine into sandwiches (on buttered bread with the blueberry herb sauce and mixed greens!) and it's great that way too!