Prep 15 mins
Cook 25 mins
Thanks to Tony Caputo
- 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
- 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.
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.
At the heart of this dish, it's a dressed up version of that comforting favorite porkchops and apple sauce. I made 2 chops but the full amount of pear puree and blueberry sauce. We had no problems finishing it off. Will certainly make this again with some tiny adjustments. I did make the pears with just 1 tablespoon of butter which may have resulted in my puree being more like saucy than intended. Will next time use less wine to offset that. (It may not be the butter, but either way I'll use a bit less.) I would also season the chops with a little more pepper to offer a little more contrast to the sweetness of the blueberry sauce. Thanks Rita.