Pork Chops With Blueberries (Bracioli Ai Mirtilli)
The idea of cooking meat with fruit has intrigued me for a long time. Not that it’s a new concept in cooking because dishes like pininyahang manok (chicken cooked with pineapple) has been with us for a long time. But in an aboriginal village at the Sun Moon Lake area in Central Taiwan, they did things to fruits that really amazed me. And I was so reminded of a wonderful and memorable dinner when I came across this pork chops with blueberries recipe.
This was the first recipe from The Silver Spoon that I tried. I cooked these pork chops with blueberries for lunch on the same day that I cooked the sweet and sour pork stew and baked salmon with buttered vegetables for dinner. I was pacing the posting because I was going to be away for a few days (firstborn gone off to college and I had to settle her in where she’ll be staying during weekdays) and I thought that I’d reserve the best for last.
Serves 4 to 6.
Ingredients:
6 pork chops
6 tbsps. of olive oil
6 tbsps. of butter
flour, for dusting
salt
2 c. of blueberries (I used frozen without thawing)
Preheat the oven to 400oF.
Heat the olive oil and butter in a pan. Dust the pork chops with flour and fry until golden. The chops need not be cooked through at this point — you just want to seal in the juices. The original recipe uses red wine, I was out of red wine when I cooked these pork chops so I omitted it. If you want a more authentic approach at cooking this dish, pour in half a cup of red wine when both sides of the chops are lightly browned and continue cooking until most of the wine has evaporated.
Place the pork chops in an ovenproof dish, including any remaining liquid from the pan, and sprinkle with salt.
Place the bluberries in the blender and puree. The original recipe calls for the use of a food mill which I don’t have so I used the blender instead.
Pour the pureed blueberries over the pork chops.
Bake for 20 to 25 minutes. Let rest for another 10 minutes before serving.
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This looks interesting. Will give it a try over
the weekend. I really enjoy your writing and photography. Hello from Singapore!
Hello to you too, Jacob.
What an intriguing combination. I’ve used fruits with meat before but never this combination. Blueberries I can paired up with beef because it’s a strongly flavoured meat and a strong flavoured fruit. I’ve seen it paired with deer meat too.. although not tried it.
Pork I’ve tried with apple sauce which was really nice which is Germanic in origin.
What I found surprising is that pork can be made into pork marsala — ala veal marsala. I tried it myself and the results were terrific.