Ingredients
| Name | Amount (Metric / US) |
|---|---|
| PORK CHOPS | 4 |
| THYME | 2 Tbsps |
| KOSHER SALT | 0.50 tsps |
| PEPPER | 0.25 tsps |
| OLIVE OIL | 1 tsp |
| BUTTER | 2 Tbsps |
| CHICKEN STOCK | 118 ml / 0.50 cups |
| RUBY PORT | 180 ml / 0.75 cups |
| BLUEBERRY JELLY | 118.29 ml / 0.50 cups |
| BLUEBERRIES | 74 g / 0.50 cups |
Pork Chops With Blueberries & Thyme
Pork Chops With Blueberries & Thyme is a gluten free recipe with 4 servings. This main course has 440 calories, 30g of protein, and 16g of fat per serving. For $3.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pork chops, thyme, chicken stock, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. Overall, this recipe earns a pretty good spoonacular score of 46%. Users who liked this recipe also liked Thyme-Marinated Pork Chops, Pork Chops with Apples & Thyme, and Breaded Pork Chops with Thyme.
Instructions
Preheat the oven to 400 F. Grind the thyme, salt, black pepper, and olive oil in a mortar and pestle or spice mill to form a paste. Rub pork chops with a total of 1 1/2 tablespoons of the thyme mixture. Let the chops rest at room temperature for 30 minutes. Melt the butter in heavy large skillet over medium heat until it begins to brown. Add the chops and cook until well browned, about 3 minutes per side. Transfer the chops to an oven-safe dish and finish cooking in the oven for about 10 to 12 minutes or until the pork reaches an internal temperature of 145 F. Let rest for 4 to 5 minutes before serving. While the pork is resting, add the chicken stock, Port, and remaining thyme paste to the skillet used to brown the chops and boil vigorously until the liquid is reduced to 3/4 cup, about 7 minutes. Add the blueberry jelly and bring to boil. Reduce the heat to medium and simmer until the sauce is thickened and reduced to about 3/4 cup, about 4 minutes. Stir in the fresh blueberries and cook until heated through, about 1 minute. Season to taste with salt and black pepper. Spoon the sauce over the pork chops and serve.
Pinot Noir, Chardonnay, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Adelsheim Pinot Noir (half-bottle). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.
