Description
Farmers markets are open in Oklahoma for the Summer and it is the perfect time to pick up some fresh produce and locally sourced meats. Chef Chef Carolyn Piguet with Piguet's Prime Time joined News On 6 with a fresh idea for pork chop night.
Ingredients
- 4 Boneless center loin pork chops
- 3 TBSP olive oil
- 2 cloves minced garlic
- Salt and pepper to taste
- 1/2 cup chicken stock
- 1/2 tsp. thyme
- 1/4 tsp. nutmeg
- 2 TBSP Balsamic Vinegar
- 1 cup of fresh blueberries
- 1 TBSP Brown Sugar
- 2 TBSP Honey
- 3 TBSP Lemon Juice
- 3 TBSP Butter
- 1 tsp corn starch
- 1 oz. water
Instructions
- Step 1: Season pork with salt and pepper
- Step 2: Pan fry the pork chops in olive oil and garlic until completely cooked - 4 to 5 minutes per side.
- Step 3: Add the blueberries, balsamic vinegar, stock, thyme, brown sugar and honey. Simmer to reduce the volume by half. Add the lemon juice and butter and simmer an additional minute until sauce lightly thickens.
- Step 4: If your blueberries are extremely juicy - you can thicken the sauce with cornstarch slurry.
- Step 5: Spoon over the chops - enjoy the fresh goodness.
