pork chops with pear and blueberries

maiale con puré di pere e mirtilli

4 servings

The same sauce is traditionally paired with game in northern Italy, but is exceptionally delicious with pork chops.

Ingredients

3 pears, peeled, cored, and sliced
3 tablespoons unsalted butter
¾ cup dry white wine
4 pork chops (¼ pound each)
1 cup all-purpose flour
2 tablespoons blueberries
Salt and freshly ground black pepper

Instructions

Sauté the pears in a 12" skillet with 2 tablespoons butter for 5 minutes over medium-high heat. Add ½ cup wine; cook 10 minutes.

Meanwhile, dredge the pork chops in the flour; shake off excess. Heat the remaining 1 tablespoon butter in another 12" skillet. Add the pork; cook until golden-brown on both sides, turning once, 4 minutes per side. Add the remaining wine, blueberries, salt, and pepper. Cook 2 minutes.

Transfer the pork to 4 plates; mount the pears next to it. Crush half of the blueberries in the skillet, and spoon the resulting mixture over the pork. Serve immediately.