Pan-Seared Pork Chops With Blueberry Herb Sauce

Name: Pan-Seared Pork Chops With Blueberry Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the blueberry herb sauce:; 1 cup blueberries (about 3/4 pint); 1/4 cup cilantro, roughly chopped; 1/4 cup parsley, roughly chopped; 1 shallot, finely chopped; 3 cloves garlic, finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon crushed red pepper flakes; 1 1/2 tablespoons Champagne vinegar; 1/4 cup extra-virgin olive oil; For the pork chops:; 4 bone-in pork chops, about 10 ounces each; 2 tablespoons canola or vegetable oil; 1 1/2 tablespoons salt; 1 1/2 tablespoons freshly ground pepper; 1 tablespoon butter

Servings: persons

For the blueberry herb sauce:
1 cup blueberries (about 3/4 pint)
1/4 cup cilantro, roughly chopped
1/4 cup parsley, roughly chopped
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons Champagne vinegar
1/4 cup extra-virgin olive oil
For the pork chops:
4 bone-in pork chops, about 10 ounces each
2 tablespoons canola or vegetable oil
1 1/2 tablespoons salt
1 1/2 tablespoons freshly ground pepper
1 tablespoon butter

1
Using a mortar and pestle (or a medium-sized bowl and the back of a wooden spoon), muddle the berries, cilantro, and parsley until nearly all of the berries have burst.
2
Add the shallot, garlic, salt, black pepper, crushed red pepper, Champagne vinegar, and olive oil, and mix to incorporate. Taste and adjust seasonings. Cover and set aside until ready to use (at least 30 minutes, or up to 3 days in the refrigerator.)
3
Pat pork chops dry with paper towels.
4
In a cast iron or other heavy-bottomed skillet, heat the vegetable oil over medium-high heat. While the skillet is heating, season the pork chops with salt and pepper. (They should be well-covered in the seasonings, including the sides and fat.)
5
Once the oil in the skillet is hot, add the pork chops and cook them for 8 minutes, flipping the chops every minute to achieve an even, golden color. (Note: You may need to work in batches if the pork chops don't all fit in your skillet-they will not brown properly if overcrowded.)
6
Add the butter to the skillet. Once melted, spoon the butter over the tops of the pork chops, remove them from the heat, and let them rest for 3 minutes. Serve immediately, with the blueberry herb sauce on top of the chops or on the side.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the blueberry herb sauce:, 1 cup blueberries (about 3/4 pint), 1/4 cup cilantro, roughly chopped, 1/4 cup parsley, roughly chopped, and more.

Yes, Pan-Seared Pork Chops With Blueberry Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!