GRILLED PORK CHOPS WITH BLUEBERRY SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
- To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 596 milligrams, Sugar 10 grams
CHIPOTLE PORK LOIN WITH BLUEBERRY-KIWI SALSA
Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Pork Roast Grill Kiwi Blueberry Cilantro Summer Dinner Spring Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
- Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
- Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
- To grill:
- Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
- Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
- To roast:
- Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
PORK WITH BLUEBERRY HERB SAUCE
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
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
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GRILLED PORK CHOPS WITH BURST BLUEBERRY SAUCE RECIPE
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- Heat 1 tablespoon oil in a large saucepan over medium. Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes. Add wine, and bring to a simmer over medium. Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes. Stir in blueberries, chipotle chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes. Remove from heat. Stir in balsamic vinegar. Add sugar to taste, 1/4 teaspoon at a time. (The amount of sugar will depend on the sweetness of the berries.) Let sauce cool to room temperature, about 1 hour. Season with kosher salt to taste.
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- Place pork and brine in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 8 hours.
- Remove pork chops from brine; discard brine. Let pork stand at room temperature 30 minutes. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with 1 Tbsp. oil, and sprinkle with desired amount of salt and pepper.
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