Makes 4 servings
- ½ cup balsamic vinegar
- ¼ cup olive oil
- ¼ cup agave nectar
- 1 tbsp chopped fresh rosemary
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp ground sage
- ½ tsp pepper
- 4 bone-in center-cut pork loin chops or frenched pork rib chops, cut 1 inch thick
- ½ cup fresh or frozen blueberries
- ½ cup water
- 2 tsp butter
- 2 tsp vegetable oil
- Mashed potatoes
- Fresh rosemary sprigs, for garnish
For marinade, combine balsamic vinegar, olive oil, agave nectar, rosemary, garlic, salt, sage and pepper. Reserve ¼ cup marinade for sauce. Place pork chops in a resealable plastic bag and pour remaining marinade over chops. Seal bag and place in a baking dish. Marinate in refrigerator at least 2 hours or overnight.
Preheat oven to 400°F. Remove pork chops from marinade and discard marinade; pat dry and let stand at room temperature 15 minutes. For blueberry sauce, in a small saucepan combine reserved marinade, blueberries and water. Bring to boiling over medium-high heat and cook 4 minutes or until reduced by half. Remove from heat; stir in butter until melted. Set aside.
In an oven-going skillet, heat the vegetable oil over medium-high heat for 1 minute. Add pork chops and cook about 2 minutes or until browned. Turn chops. Spoon ½ tablespoon of the blueberry sauce over each chop. Transfer skillet to oven and bake 6 to 8 minutes or until internal temperature of chops reaches 145°F. Serve chops with mashed potatoes and top with remaining blueberry sauce. Garnish with rosemary sprigs, if desired.
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