Joseez
Culinary Explorer
I've got a recipe that's going to blow your mind and redefine your idea of comfort food. It's a unique twist on a classic dish that will have you reaching for seconds (and thirds)! I recently stumbled upon this dish, and I just had to share it with you all.
Yes, you read that right. We're talking about juicy pork chops coated in a tangy-sweet blueberry balsamic glaze that will have your taste buds dancing with joy.
Ingredients:
Yes, you read that right. We're talking about juicy pork chops coated in a tangy-sweet blueberry balsamic glaze that will have your taste buds dancing with joy.
Ingredients:
- 4 bone-in pork chops
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup fresh or frozen blueberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Optional: ½ teaspoon red pepper flakes for a hint of heat
- Fresh parsley, chopped, for garnish
- Season the pork chops generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the pork chops to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Transfer the cooked pork chops to a plate and cover with foil to keep warm.
- In the same skillet, add the blueberries, balsamic vinegar, honey or maple syrup, minced garlic, thyme leaves, and optional red pepper flakes. Cook over medium heat, stirring occasionally, until the blueberries start to burst and release their juices, and the sauce thickens slightly, about 5-7 minutes.
- Return the pork chops to the skillet and spoon the blueberry balsamic glaze over them. Cook for an additional 1-2 minutes, allowing the flavors to meld together and the pork chops to heat through.
- Remove the skillet from the heat and sprinkle the chopped fresh parsley over the pork chops for a pop of color and freshness.
- Serve the pork chops hot, spooning any remaining glaze from the skillet over the top.