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Pan-Fried Pork with Blueberries

June 2008
Pan-Fried Pork with Blueberries

by 11 people

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Serve with buttered green beans.

Makes: 4 servings

Prep: 10 mins

Cook: 12 mins

  • 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.
Tip Swap it
  • Use chicken cutlets instead of pork.