Pork Chops with Sweet Blueberry Sauce
Toasted Almond Rice and Peaches
Ingredients
- 1½ lb boneless thin-sliced pork loin chops
- 2 Tbsp olive oil
- 1 pint blueberries
- ¼ cup packed brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp butter
- ½ tsp dried thyme
Instructions
- Season pork with salt and pepper.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until browned and done. Remove from skillet; cover and keep warm.
- Add blueberries, sugar, vinegar, butter, and thyme to skillet; cook over medium heat, stirring, 6 to 8 minutes or until berries burst and sauce is slightly thickened.
- Serve sauce over pork.
Side Dish Ingredients
- 2 (6.6-oz) pkg toasted almond rice pilaf mix
- 3 large peaches
Side Dish Instructions
- Cook rice according to package directions.
- Peel and slice peaches just before serving.
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