Edible Paradise

INGREDIENTS:

4 rib pork chops
All purpose flour for dredging
Salt and pepper, to taste
2 tablespoons butter
3 tablespoons olive oil
1/4 cup red wine
2 1/2 cups blueberries
1/2 cup mild honey (sage or star thistle)

METHOD:

Preheat the oven to 400° F.

Dredge the pork chops in the flour and season to taste. Heat butter and oil in a sauté pan, add the chops and cook, turning occasionally, until golden brown on each side. Add wine to pan and cook until wine is reduced to 1/3 cup.

Pass the blueberries through a food mill. Combine blueberry purée with the honey in a bowl. Spread over the chops and then cover the pan. Bake for 15 minutes. Remove from oven and allow to sit for 10 minutes before serving.

YIELD: 4 servings

SOURCE: Recipe submitted by Lynne Bottazzo of Amen Bees