This sweet-and-savory Honey-Glazed Blueberry Pork Chops recipe comes from our beloved “Bee Lady,” Lynne Bottazzo of Amen Bee Products, whose local honey adds a golden touch to everything it graces. Juicy pork chops are pan-seared to a crisp, then finished in the oven with a luscious glaze of fresh blueberries, red wine, and floral honey—creating a dish that’s equal parts rustic and elegant. It’s an easy way to bring farmers market flavors to your table, especially when paired with roasted vegetables or creamy mashed potatoes.
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.
Lightly dredge the pork chops in flour and season both sides with salt and pepper.
In a large ovenproof sauté pan, melt the butter with the olive oil over medium-high heat. Add the pork chops and sear until golden brown on both sides, about 3–4 minutes per side.
Pour the red wine into the pan and let it simmer for 1–2 minutes, scraping up any browned bits. Reduce until about 1/3 cup of liquid remains.
In a food processor or food mill, purée the blueberries, then stir in the honey until well blended. Spoon the blueberry-honey mixture over the chops, coating them evenly.
Cover the pan with a lid or foil and transfer to the oven. Bake for 15 minutes, or until the pork is just cooked through (internal temperature about 145°F).
Remove from the oven and let the chops rest for 10 minutes before serving. Spoon the warm blueberry-honey glaze over the top.
YIELD: 4 servings
SOURCE: Recipe submitted by Lynne Bottazzo of Amen Bee Products
