Sunday, March 21, 2010

Pork Chops with Blueberry Sauce

This dish is based on a recipe from a popular Italian recipe cookbook, 'The Silver Spoon". I came across this recipe sometime back, and have always wanted to give it a try, however the price of fresh blueberries has been very prohibitive.

I decided to use imported frozen ones from Chile, South America which cost three times cheaper, which I wonder if the fresh berries will make a difference in the taste (will try it with fresh berries next round to compare.)

I served it with some mashed potato and a stalk of blanched brocollini.


4 pcs Spare-rib pork chops
Plain Flour, for dusting
25 g Butter
3 tblsp Olive Oil
175 ml Red wine
300 g Blueberries
100 g Clear honey
Salt for seasonings


  1. Preheat the oven to 200 degrees centigrade.
  2. Dust the chops with flour.
  3. Heat the butter and oil in a small flameproof casserole, add the chops and cook, turning occasionally, until browned all over.
  4. Pour in the wine and cook until it has partly evaporated, then season with salt.
  5. Pass the blueberries through a food processor and mix with the honey in a bowl. Spread the mixture over the chops, then cover the casserole, transfer to the oven and cook for 15 minutes.
  6. Leave to stand for 10 minutes, then serve.

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