INGREDIENTS:
4 rib pork chops
All-purpose flour for dredging
Salt and pepper, to taste
2 tablespoons butter
3 tablespoons olive oil
1/4 cup red wine
2 1/2 cups blueberries
1/2 cup mild honey (sage or star thistle)
METHOD:
Preheat the oven to 400° F.
Dredge the pork chops in the flour and season to taste. Heat butter and oil in a sauté pan, add the chops, and cook, turning occasionally, until golden brown on each side. Add wine to the pan and cook until wine is reduced to 1/3 cup.
Pass the blueberries through a food mill. Combine blueberry purée with the honey in a bowl. Spread over the chops and then cover the pan. Bake for 15 minutes. Remove from oven and allow to sit for 10 minutes before serving.
YIELD: 4 servings
SOURCE: Recipe submitted by Lynne Bottazzo of Amen Bees
