French Pork Chops With Blueberry Sauce

These French Pork Chops are marinated in a balsamic and rosemary mixture, seared, and baked to perfection. Finished with a sweet and tangy blueberry sauce, they pair beautifully with creamy mashed potatoes for a sophisticated yet simple dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

½ cup balsamic vinegar

¼ cup olive oil

¼ cup agave nectar

1 tablespoon chopped fresh rosemary

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground sage

½ teaspoon pepper

4 bone-in center-cut pork loin chops or frenched pork rib chops, cut 1 inch thick

½ cup fresh or frozen blueberries

½ cup water

2 teaspoons butter

2 teaspoons vegetable oil

Mashed potatoes

Fresh rosemary sprigs, for garnish

‍

Directions

For marinade, combine balsamic vinegar, olive oil, agave nectar, rosemary, garlic, salt, sage and pepper. Reserve ¼ cup marinade for sauce.
Place pork chops in a resealable plastic bag and pour remaining marinade over chops. Seal bag and place in a baking dish. Marinate in refrigerator at least 2 hours or overnight.
Preheat oven to 400°F. Remove pork chops from marinade; pat dry and let stand at room temperature 15 minutes. For blueberry sauce, in a small saucepan combine reserved marinade, blueberries and water. Bring to boiling over medium-high heat and cook 4 minutes or until reduced by half. Remove from heat; stir in butter until melted. Set aside.
In an oven-going skillet, heat the vegetable oil over medium-high heat for 1 minute. Add pork chops and cook about 2 minutes or until browned. Turn chops. Spoon ½ tablespoon of the blueberry sauce over each chop. Transfer skillet to oven and bake 6 to 8 minutes or until internal temperature of chops reaches 145°F.
Serve chops with mashed potatoes and top with sauce. Garnish with rosemary sprigs.