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Ingredientes
- Â Â Serve with new potatoes and cooked carrots, garnish with bouquet of herbs.
- 1 tsp grnd black pepper
- 1 tsp garlic pwdr
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 4 x lean boneless pork loin chops, 3 to 4 ounces each
- 1 Tbsp. vegetable oil
- 2 c. fresh or possibly frzn blueberries
- 1/4 c. granulated sugar
- 2 Tbsp. vinegar
- 2 Tbsp. minced fresh parsley
- 1 tsp minced fresh thyme
- 1 tsp minced fresh sage
- Â Â Preheat oven to 400 degrees.
Direcciones
- Combine pepper, garlic pwdr, salt and cayenne; mix well. Sprinkle pork chops with mix and press into surface. Heat oil in an oven-safe nonstick skillet and brown chops in the oil.
- Roast chops for 15 min, till they are cooked but still moist (160 degrees F on a meat thermometer). Remove pork chops from skillet. Combine drippings, blueberries, sugar, vinegar, parsley, thyme and sage in skillet. Cook over medium-high heat till mix begins to thicken. Serve sauce over chops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 683g | |
| Calories 990 | |
| Calories from Fat 350 | 35% |
| Total Fat 39.13g | 49% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.35g | |
| Cholesterol 164mg | 55% |
| Sodium 1441mg | 60% |
| Potassium 1542mg | 44% |
| Total Carbs 96.04g | 26% |
| Dietary Fiber 8.2g | 27% |
| Sugars 78.87g | 53% |
| Protein 65.47g | 105% |
