Caputo'S Pork Chops With Pear Puree And Blueberries

1. 1

   Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.

2. 2

   Add 1/2 cup of the wine and cook an additional 10 minutes.

3. 3

   Remove to a blender and puree.

4. 4

   Dredge the pork chops in the flour, shaking off excess.

5. 5

   Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.

6. 6

   Add the remaining wine, blueberries, salt and pepper.

7. 7

   Cook until heated through, about 2 minutes.

8. 8

   Transfer the pork to 4 serving plates, mound the pear puree next to the pork.

9. 9

   Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.

10. 10

    Garnish with the mint chiffonade and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.