Blueberry Pomegranate Tarragon Marinated Pork Chops Recipes

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PORK WITH BLUEBERRY HERB SAUCE



Pork with Blueberry Herb Sauce image

A different and delicious way to use blueberries, this tangy, sweet-savory sauce would also be great over chicken. The blend of berries and balsamic is wonderful! -Libby Walp, Chicago

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

Steps:

  • In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 364mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

PORK CHOPS WITH SAVORY BLUEBERRY SAUCE



Pork Chops With Savory Blueberry Sauce image

From thekitchn.com. Served this with Recipe #380734, Recipe #12192 (and cauliflower), Recipe #419684 and crusty bread.

Provided by COOKGIRl

Categories     Pork

Time 35m

Yield 4 pork chops

Number Of Ingredients 9

4 boneless pork chops
oil, suitable for high heat frying
2 shallots, thinly sliced
1/2 cup red wine (I tried a wine from C^otes du Rh^one)
1/4 cup water
1/2 cup blueberries (fresh or frozen)
1/2 lemon, zest and juice
2 tablespoons butter
fresh parsley, coarsely chopped

Steps:

  • Preheat the oven to 425°F.
  • Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
  • Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
  • While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
  • Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
  • Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
  • Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
  • Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
  • Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.

PORK TENDERLOIN WITH BLUEBERRY-BALSAMIC GLAZE



Pork Tenderloin with Blueberry-Balsamic Glaze image

This pan-seared pork tenderloin recipe with a quick, seasonally adaptable blueberry glaze also works well with cranberries.

Provided by Baker

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 4

Number Of Ingredients 9

salt to taste
10 black peppercorns, roughly cracked
4 (4 ounce) pork tenderloin chops
2 teaspoons olive oil
⅓ cup frozen wild blueberries
¼ cup balsamic vinegar
1 tablespoon white sugar
2 tablespoons water
2 teaspoons cornstarch

Steps:

  • Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
  • Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
  • Serve pork with accompanying glaze.

Nutrition Facts : Calories 157 calories, Carbohydrate 10 g, Cholesterol 48.9 mg, Fat 4.9 g, Fiber 1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 82.4 mg, Sugar 6.6 g

BLUEBERRY POMEGRANATE-TARRAGON MARINATED PORK CHOPS



Blueberry Pomegranate-Tarragon Marinated Pork Chops image

Nick Stellino recipe that I copied from the newspaper. I do not see this recipe at his web site though. I have increased the tarragon. Preparation includes marinading time. Very healthy for a meat dish. I think this recipe would be good for chicken breasts also. RZ does not recognize this new vinegar by Pompeian who sells it. If you cannot buy the vinegar, try Recipe#379227.

Provided by WiGal

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 teaspoons dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/3 cup blueberry pomegranate infused red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
16 ounces boneless pork chops, 4 of them
paprika

Steps:

  • Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously.
  • Pour marinade over pork chops and turn pieces several times to coat evenly.
  • Marinate 30 minutes.
  • Prepare grill to medium high heat.
  • Remove pork chops from marinade (discarding excess marinade).
  • Sprinkle both sides with paprika.
  • Grill covered for about 8-9 minutes on each side or until barely pink in center.

Nutrition Facts : Calories 247.1, Fat 14.9, SaturatedFat 3.7, Cholesterol 76, Sodium 390.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 24.9

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