Recipe by Rita~
Thanks to Tony Caputo
Top Review by Malriah
I made this the other night. The recipe was easy to follow and I am pretty sure that it worked out like it should have but without tasting it when you make it, I am not sure if it tasted right. The pear puree was interestingly tasty and the blueberry sauce made for a very pretty presentation. The pork itself tasted odd to me. I think the wine was a little over powering for our tastebuds. I used a pretty decent quality wine and cooked it for the time stated but it had the tiniest sour flavor. I didn't want to give it lower stars for that fact alone but I didn't feel right giving it a higher star rating since I couldn't eat too much of it. I decided to just add comments so that others could benefit from my experience. I think the concept is a great one but the flavors just didn't suit us.
- 3 pears, peeled,cored and sliced
- 3 tablespoons unsalted butter
- 3⁄4 cup dry white wine
- 4 thin pork chops
- 1 cup all-purpose flour
- 1⁄2 cup blueberries
- salt & freshly ground black pepper
- 2 tablespoons fresh mint leaves, chiffonade style
Directions See How It's Made
- Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
- Add 1/2 cup of the wine and cook an additional 10 minutes.
- Remove to a blender and puree.
- Dredge the pork chops in the flour, shaking off excess.
- Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
- Add the remaining wine, blueberries, salt and pepper.
- Cook until heated through, about 2 minutes.
- Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
- Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
- Garnish with the mint chiffonade and serve immediately.