Here in Atlanta, we have this awesome company called Garnish & Gather. They partner with CSAs, to create meal kits that give you all the raw, locally sourced ingredients you need to make a home cooked dinner – everything is local!. They are amazing and I love them – totally reasonably priced as well. This is just one of the recipes I loved and will cook again.
Yields 2 servings
2, 6-ozs pork chops, loin, boneless
2 tsp sugar, light brown, packed
1 tsp pepper, lemon
1/2 tsp paprika
3 Tbls oil, olive divided
1 to taste salt and pepper
3/4 Cups blueberries
1 tsp sugar, white
1 Small squash, zucchini cut in 1/2-in circles
1 Small bell pepper, orange sliced in strips
1 Cup tomato, beefsteak chopped
1 Small pepper, jalapeño seeded and chopped fine
1 Tbls butter, unsalted
1/3 Cup shallots diced, divided
1 1/2 Tbls wine, dry red
2 tsp vinegar, balsamic
1 tsp honey
1/4 tsp thyme, dried
1 Small lemon juiced
1 Clove garlic, fresh minced
1/2 tsp thyme, dried
2 Tbls cilantro, chopped
Preheat grill or oven to 350 degrees for the pork.
Combine the brown sugar, lemon pepper, paprika, salt and pepper. Pat the pork chops dry, coat with 1 teaspoon of oil, and this rub and set aside.
Roughly crush the blueberries in a bowl with a fork. Sprinkle with sugar, mix to combine and set aside.
Prep the veggies as listed above. If you prefer more heat, leave some seeds in when you dice the jalapeño.
Heat the butter in a small saucepan over medium heat. Add 1/3 of your shallot and cook for 2 to 3 minutes, until translucent. Add in the red wine and cook until almost evaporated. Add in the blueberries, balsamic, honey and 1/4 teaspoon of thyme and simmer for 12 to 15 minutes, until it starts to thicken. (If it gets too thick, thin with a little water).
Heat 1 teaspoon of oil in a medium oven-proof saute pan over medium-high heat (or head out to the grill). If you are sauteing, brown the chops 2 to 3 minutes per side and then place in the over for 6 to 10 minutes, or until a thermometer reads 145 degrees (this is minimum – if you like your pork cooked more, leave it in longer).
If you are grilling, cook 5 to 8 minutes a side.
Let chops rest 3 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add remaining shallot and cook 2 to 3 minutes. Add zucchini, bell peppers, jalapeños, and tomatoes and cook for 5 minutes.
Combine garlic, 1/2 teaspoon dried thyme, lemon juice, cilantro (if using), 1 tablespoon of oil salt and pepper. Whisk until combined. Turn off heat on veggies and toss with the dressing.
Place the pork chop on the plate, top with the blueberry sauce. Serve with the veggies on the side.