Pork Chops with Blueberries and Thyme
August 31st, 2009 | Published in Main Course Recipes, Pork Recipes
One of the real challenges for someone like me (maybe you?) who wants to prepare sustainable, responsible food— especially for a party— arises when it comes to purchasing meat. Humanely raised and/or organic meat (beef, pork, chicken, lamb) can be difficult to find in your local market and so far it’s always a little to a lot more expensive than industrially raised meat.
It is also, arguably, one of the most significant steps you can take to leading a healthier, greener life. So, it’s both important to do and it’s not easy to manage. My solution: I’m going to offer resources and tips for finding more responsible meat products when I post a recipe that includes animal protein.
And I know that like me, this is going to have to work for your life, too. Sometimes we’ll have the time or resources to make this extra effort and sometimes we may settle for what’s easy. In my mind, even making the choice to purchase sustainable, humanely handled meat only some of the time is meaningful. And, of course, another solution is to serve animal protein less often. That way you don’t have to compromise your ideals or your wallet.
One way to be sure that meat has been humanely raised and handled is if the package bears a seal from the HFAC. Another is to buy directly from a small rancher who can tell you about his processes.
Niman Ranch is one of the largest national companies offering humanely raised pork (and beef and lamb) on line; Niman Ranch products can also often be found at both Trader Joe’s and Whole Foods. (See my story on the pork in Bali for my tasting notes on “natural” pork.) And Local Harvest is a great source for humanely raised food available in your area.
photo Manny Rodriguez
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer. I’ve included a link to a good recipe for blueberry jelly in case you’d like to prepare that,too.
BEVERAGE TO ACCOMPANY: Pinot Noir
Makes 4 servings
- 4 pork chops, 1-inch thick
- 2 tablespoons minced fresh thyme
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup homemade chicken stock (or store-bought low-sodium chicken broth)
- 3/4 cup ruby Port or Merlot
- 1/2 cup blueberry jelly
- 1/2 cup fresh blueberries
Preheat the oven to 400° F.
- Grind the thyme, salt, black pepper, and olive oil in a mortar and pestle or spice mill to form a paste. Rub pork chops with a total of 1 1/2 tablespoons of the thyme mixture. Let the chops rest at room temperature for 30 minutes.
- Melt the butter in heavy large skillet over medium heat until it begins to brown. Add the chops and cook until well browned, about 3 minutes per side. Transfer the chops to an oven-safe dish and finish cooking in the oven for about 10 to 12 minutes or until the pork reaches an internal temperature of 145° F. Let rest for 4 to 5 minutes before serving.
- While the pork is resting, add the chicken stock, Port, and remaining thyme paste to the skillet used to brown the chops and boil vigorously until the liquid is reduced to 3/4 cup, about 7 minutes.
- Add the blueberry jelly and bring to boil. Reduce the heat to medium and simmer until the sauce is thickened and reduced to about 3/4 cup, about 4 minutes. Stir in the fresh blueberries and cook until heated through, about 1 minute. Season to taste with salt and black pepper. Spoon the sauce over the pork chops and serve.
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