Pork Chops With Blueberries & Thyme

Name: Pork Chops With Blueberries & Thyme
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops; 2 tablespoons thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon pepper; 1 teaspoon olive oil; 2 tablespoons butter; 0.5 cup chicken stock; 0.75 cup ruby port; 0.5 cup blueberry jelly; 0.5 cup blueberries

Ready in : 45 mins

Pork Chops With Blueberries & Thyme is a gluten free recipe with 4 servings. This main course has 440 calories, 30g of protein, and 16g of fat per serving. For $3.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pork chops, thyme, chicken stock, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. Overall, this recipe earns a pretty good spoonacular score of 46%.

Diets

GLUTEN FREE

Ingredients

pork chops

4

thyme

2 tablespoons

kosher salt

0.5 teaspoon

pepper

0.25 teaspoon

olive oil

1 teaspoon

butter

2 tablespoons

chicken stock

0.5 cup

ruby port

0.75 cup

blueberry jelly

0.5 cup

blueberries

0.5 cup

Cooking in Steps

1
Preheat the oven to 400 F.

oven
2
Grind the thyme, salt, black pepper, and olive oil in a mortar and pestle or spice mill to form a paste. Rub pork chops with a total of 1 1/2 tablespoons of the thyme mixture.

black pepper

pork chops

olive oil

thyme

salt

dry seasoning rub

mortar and pestle
3
Let the chops rest at room temperature for 30 minutes.
4
Melt the butter in heavy large skillet over medium heat until it begins to brown.

butter

frying pan
5
Add the chops and cook until well browned, about 3 minutes per side.
6
Transfer the chops to an oven-safe dish and finish cooking in the oven for about 10 to 12 minutes or until the pork reaches an internal temperature of 145 F.

pork

oven
7
Let rest for 4 to 5 minutes before serving.
8
While the pork is resting, add the chicken stock, Port, and remaining thyme paste to the skillet used to brown the chops and boil vigorously until the liquid is reduced to 3/4 cup, about 7 minutes.

chicken stock

thyme

pork

port

frying pan
9
Add the blueberry jelly and bring to boil. Reduce the heat to medium and simmer until the sauce is thickened and reduced to about 3/4 cup, about 4 minutes. Stir in the fresh blueberries and cook until heated through, about 1 minute. Season to taste with salt and black pepper. Spoon the sauce over the pork chops and serve.

salt and pepper

blueberry jelly

blueberries

pork chops