Caputo's Pork Chops With Pear Puree And Blueberries

Recipe by Rita1652
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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