Pork with Blueberry Sauce

My mama gave me a five pound box of blueberries last week, and I have been using them in a variety of ways.  We ate lots of handfuls, made a loaf of blueberry-lemon pound cake, a dozen blueberry breakfast rolls, blueberry compound butter, and froze a good bit.  I had just about a cup of blueberries left and wanted to make something savory with them.  I came across a recipe for Pork Chops with a Savory Blueberry Sauce. I made a few changes to include items I had on hand (onions and garlic rather than shallots); but, for the most part, I followed the recipe.  It was so good (and fast)! The blueberries are an unexpected tangy topping for the pork that you won't want to miss!

4 boneless pork chops
1/2 medium onion, finely chopped
1 clove garlic, minced
1/2 cup red wine
1/4 cup water
1/2 cup fresh blueberries
1 tsp. lemon zest
juice of a lemon
1 Tbs. butter
salt and pepper
fresh parsley, chopped

Preheat the oven to 425 degrees. Season both side of the pork with salt and pepper. Heat a tablespoon of olive oil in an oven-proof skillet. Brown the pork chops for 2 minutes on each side. Remove the pan from heat and place in the oven. Bake 10-12 minutes until pork is just cooked through. Remove from oven and let rest while sauce finishes cooking.

While the pork chops are cooking, heat 2 teaspoons of  olive oil in a small saucepan over medium high heat. Saute the onions until soft and lightly browned. Add the garlic.  Cook for 1-2 minutes, stirring often. Add the wine and water and boil for 2 minutes. Add the blueberries. When the skins begin to burst, add the lemon juice and zest. Boil the sauce until it is thickened.  Remove from heat. Stir in 1 tablespoon butter. Season with salt and pepper to taste. Serve over pork. Top with fresh parsley.

Recipe from the Kitchn