Blueberries go savory in this recipe for herb sauce over pork chops. You can make the sauce ahead of time—it lasts for 3 days in the refrigerator!
- 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
- 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
- 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.
- 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.)
- Pat pork chops dry with paper towels.
- 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.)
- 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.)
- 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.
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