Top Review by thisbe116
I didn't have any shallots so I substituted sliced onion, only 1/2 of a small yellow onion. It was a much saltier dish than I expected. Perhaps it was the onion for shallots that made it that way. I expected it to be more sweet than it was, a different wine could have changed that also. While we finished it, I don't believe I'll try this again.
- 4 boneless pork chops
- oil, suitable for high heat frying
- 2 shallots, thinly sliced
- 1⁄2 cup red wine (I tried a wine from C^otes du Rh^one)
- 1⁄4 cup water
- 1⁄2 cup blueberries (fresh or frozen)
- 1⁄2 lemon, zest and juice
- 2 tablespoons butter
- fresh parsley, coarsely chopped
Directions See How It's Made
- Preheat the oven to 425°F.
- Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
- Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
- While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
- Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
- Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
- Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
- Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
- Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.