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1
Lightly salt the pork and rub well with pepper, set aside. Add Water and sugar into small sauce bowl, stir slightly and put on high heat. When water is boiling reduce to low heat and add blueberries (leave about 12 for garnish), stir on low heat periodically. Mix corn starch with a little water set aside.
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2
Make stuffing as per instructions on stuffing box.
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3
Add a little cooking oil to pad and heat, add pork chops.
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4
Keep an eye on blueberries as if you are not using a none-stick pot you might burn the sauce. The blueberries should mush-up and you will get almost a soup consistency.
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5
When chops are getting close (use a meet thermometer to make sure!) add a small amount of the starch to the sauce to thicken it up if not thick - we are going for maple syrup consistency. Note that you might have to re-mix the water/starch mixture as it tends to settle.
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6
To plate, put some sauce on the bottom of the dinner plate, add a mound of stuffing, then place a pork chop on top. Add a little more sauce on the chop and garnish with extra blueberries.
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7
Enjoy!
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8
Great with pork loin too! Did not try it with duck or chicken but imagine it will be quite good, especially useful if you have some berries that are starting to look sub-par!
