4 Serves
45 Mins
Preheat your oven to 200°C.
In a non-reactive bowl, mash the blueberries with the brown sugar until you reach your desired consistency, then set aside.
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Vitamin K
940 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
104 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
555 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Season the pork chops generously on both sides with salt and pepper.
Heat the canola oil in a large saute pan over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until they develop a golden-brown crust.
Transfer the seared pork chops to a baking dish and place them in the preheated oven to finish cooking through, about 5 to 10 minutes depending on thickness.
In the same pan used for the pork, add the chopped red onion and saute until translucent. Stir in the mashed blueberry and sugar mixture along with the balsamic vinegar. Simmer until the sauce thickens, approximately 2 to 3 minutes.
Stir in the lime zest and lime juice, then season the sauce with salt and pepper to taste.
Remove the pork from the oven, arrange on serving plates, top with the blueberry balsamic sauce, and garnish with fresh parsley or cilantro.
25
g95
g20
g
Yemeni
