Caputo's Pork Chops With Pear Puree And Blueberries
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“Thanks to Tony Caputo”
Caputo's Pork Chops With Pear Puree And Blueberries
1 recipe photo
READY IN:40mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 3 pears, peeled,cored and sliced
- 3 tablespoons unsalted butter
- 3⁄4 cup dry white wine
- 4 thin pork chops
- 1 cup all-purpose flour
- 1⁄2 cup blueberries
- salt & freshly ground black pepper
- 2 tablespoons fresh mint leaves, chiffonade style
Directions
- Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
- Add 1/2 cup of the wine and cook an additional 10 minutes.
- Remove to a blender and puree.
- Dredge the pork chops in the flour, shaking off excess.
- Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
- Add the remaining wine, blueberries, salt and pepper.
- Cook until heated through, about 2 minutes.
- Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
- Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
- Garnish with the mint chiffonade and serve immediately.
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Caputo's Pork Chops With Pear Puree And Blueberries