Pork Chops with Blueberry Sauce

Pork Chops with Blueberry Sauce

4 boneless pork chops, 1/2 inch thick, halved crosswise, seasoned with salt and pepper, 1 lb
2 T. extra virgin olive oil
1 T. minced shallots
1/4 cup dry red wine
1 cup fresh or frozen blueberries
1/2 cup low sodium beef broth
1 T. balsamic vinegar
1 T. brown sugar
1 T. unsalted butter
Salt and pepper to taste
Chopped fresh parsley leaves
Lemon wedges

Sauté pork chops in oil in large sauté pan over medium high heat for 2 minutes
per side. Transfer chops to a plate and keep warm; return pan to burner. Add
shallot and sauté 30 seconds, stirring constantly. Deglaze with wine and simmer
until nearly evaporated. Stir in blueberries, broth, vinegar, and brown sugar;
bring to a boil, reduce heat to medium and simmer until blueberries begin to
burst and sauce thickens. 2 to 3 minutes. Off heat, stir in butter and season
with salt and pepper. To serve, place a mound of sweet potatoes (recipe
follows), on each plate. spoon some sauce over the potatoes then top with pork
chops. Garnish with parsley and lemons.
Serves 4

Mashed Sweet Potatoes:
2 lbs. sweet potatoes, peeled, diced, 7 cups
3 T. unsalted butter
Juice of 1/2 lemon
Salt and pepper to taste

Bring a pot of salted water to a boil. Add sweet potatoes and cook until tender,
10 to 12 minutes. Drain, return potatoes to pot and dry briefly over medium
heat, stirring constantly. Mash with butter and lemon juice using a potato
masher or electric mixer. Season with salt and pepper
Source: Cuisine Tonight

Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

PEG’S NOTE

: I added some milk to the mashed sweet potatoes while mashing them.

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