Pan-Fried Pork with Blueberries Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 10 min Cook Time: 12 min 2 pounds boneless pork loin, cut crosswise into eighths Salt and pepper 1/4 cup flour 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 3/4 cups chicken broth 1 cup blueberries 2 tablespoons butter 1. In a medium bowl, season the pork with salt and pepper. Add the flour and toss to coat. In a large skillet, heat the olive oil over medium heat. Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter. 2. Add the onion to the skillet and cook, stirring, over medium-high heat for 1 minute. Add the chicken broth and blueberries, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates and spoon the sauce on top.

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