Celebrations are great. They usually involve food, (at least all of mine do) and our anniversary was no exception. I saw this in Rachael Ray's magazine a few weeks back and didn't think it worthy has an anniversary dinner, but I'm SO glad I decided to make it. It really does look fancy all plated up.
It's delicious, mouthwatering...it's borderline dessert! I almost feel like I can't have it often because I'll weigh 400 pounds. But it's fruit, right? Therefore it's healthy, making this a very healthy dinner. Even my side was healthy, quinoa with lemon and parsley. Also very good. But that's another post...
It's like blueberry syrup. But better. And so easy. Ready in less than five minutes. Thank goodness it's practically berry season. You can make this sauce all the time! I swear it goes with almost anything, vanilla ice cream, waffles, french toast, pancakes...although, omit the onions, that might be a little weird.
Source: Everyday with Rachael Ray
5 tbsp. EVOO
1 small red onion, thinly sliced (I used a shallot)
1 pt. blueberries (I used half my container of blueberries)
2 tbsp. sugar
1 lemon, zested and juiced
3 sprigs thyme (I used dried)
Salt and pepper
4 bone-in, 1/2-inch-thick pork chops (I used pork tenderloin medallions)
Don’t wash blueberries more than 1 day ahead of using or they may mold.
Preheat a grill. Meanwhile, in a medium skillet, heat 1 tbsp. EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and 1/2 tsp. pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.
Brush the pork chops with 2 tbsp. EVOO and season with salt and pepper. Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand.
Meanwhile, in a small saucepan, prepare the couscous according to package directions. Fluff with a fork, then stir in the parsley, lemon zest and remaining 2 tbsp. EVOO. Season with salt and pepper. Spoon the couscous onto plates. Add the chops and any juices and spoon the berry compote on top.
I made only a few changes. I didn't use bone-in pork chops (I sliced up a pork tenderloin) and I didn't grill them. I pan seared them and instead of using a red onion, I used a shallot that I had on hand. I'm curious to see if there is a difference with grilling the chops, I'll try that next time.
Preheat a grill. Meanwhile, in a medium skillet, heat 1 tbsp. EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and 1/2 tsp. pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.
Brush the pork chops with 2 tbsp. EVOO and season with salt and pepper. Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand.
Meanwhile, in a small saucepan, prepare the couscous according to package directions. Fluff with a fork, then stir in the parsley, lemon zest and remaining 2 tbsp. EVOO. Season with salt and pepper. Spoon the couscous onto plates. Add the chops and any juices and spoon the berry compote on top.
I made only a few changes. I didn't use bone-in pork chops (I sliced up a pork tenderloin) and I didn't grill them. I pan seared them and instead of using a red onion, I used a shallot that I had on hand. I'm curious to see if there is a difference with grilling the chops, I'll try that next time.
What dishes scream "fancy" to you? When do you like to serve them?
Looks fantastic! Happy Anniversary!
ReplyDeleteThank you for sharing this recipe! Can't wait to try it!
ReplyDeleteI want that berry compote on top of everything I eat!
ReplyDeleteI don't even like pork chops and this looks amazing. Yum!
ReplyDelete