Tired of blueberry duff, blueberry crunch and blueberry muffins? 

How about blueberry pork? 

On this week's Sunday Scoff, Barry Parsons of Rock Recipes shows us a new thing to do with wild Newfoundland blueberries. 

Serves 4
8 boneless center loin pork chops
3 tbsp olive oil
2 cloves minced garlic
Salt and pepper to season
½ cup white wine or chicken stock
½ tsp thyme
¼ tsp freshly grated nutmeg
2 tbsp balsamic vinegar
1 cup blueberries, fresh or frozen
1 tbsp brown sugar
2 tbsp honey
3 tbsp lemon juice
3 tbsp butter

Season the pork chops with salt and pepper. Pan fry the pork chops in the olive oil and garlic until completely cooked about 4-5 minutes per side. Hold the pork chops in a warm oven. Add the blueberries, balsamic vinegar, wine (or stock), thyme, nutmeg and brown sugar and honey. Simmer to reduce the volume of the sauce by half. Add the lemon juice and butter and simmer for an additional minute or so until the sauce slightly thickens. Season with salt and pepper to taste and spoon the sauce over the cooked pork chops.


If your blueberries are particularly juicy (and especially when using frozen berries), you can thicken the sauce slightly if necessary, by adding a slurry at the end made by dissolving together:

1 tsp corn starch
1 ounce water

When using grilled pork chops instead of pan-fried, just begin the sauce by lightly sauteing the garlic, then add the other ingredients as directed.