I am not a big red meat-eater, much to my carnivore boys dismay. So I am always trying to find new and exciting ways to serve up pork and chicken. I love blueberry lemon muffins, I am not quite sure where I made the leap from muffins to pork chops, but boy am I glad I did!
4 boneless pork chops
salt and pepper to taste
3/4 cup apple juice divided 1/4 and 1/2 cup
1 cup fresh blueberries and 1 tbs cornstarch
1 tbs fresh grated ginger
juice of 1 lemon and zest of same lemon (it is easier if you zest the lemon before you slice it open to juice it)
1-2 tbs flour and 1-2 tbs butter
Coat the blueberries with the cornstarch in a small bowl. Salt and Pepper each pork chop add to hot non stick pan over medium high heat. Cook 3 min on each side (more if you are using thicker chops), you want to hear a good sizzle when the meat hits the pan. Carmalzation makes everything yummy. Remove chops and keep warm under foil.
Deglaze the pan with 1/4 cup of the apple juice. Add the 1 cup blueberries over medium low heat and cook 1 minute. Add the ginger and the juice from half of the lemon. Be careful not to get the seeds in. Place the pork chops back in the pan add the 1/2 cup apple juice bring to a boil and reduce to simmer. Add the flour and butter and cook till juices thicken.
Plate and sprinkle lemon zest on each chop and serve!! The wilted Spinach and Corn on the cob are great accompaniments to this meal.