Pork Chops With Savory Blueberry Sauce

From thekitchn.com. Served this with recipe #380734, recipe #12192 (and cauliflower), recipe #419684 and crusty bread.

Preheat the oven to 425f.

Salt and pepper both sides of each pork chop.

Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.

Brown the pork chops , about 2 minutes on each side.

Remove the chops from the pan and transfer to an ovenproof platter.

Place in oven.

Remove when the pork is just cooked through , about 10-12 minutes.

While the pork chops are in the oven , prepare the sauce.

Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.

Saut the shallots until soft and golden.

Add the wine and water and let boil down for 1-2 minutes , scraping up the brown bits.

Add the blueberries.

When the skins begin to burst , add the lemon zest and juice.

Let the sauce continue to boil and thicken until the pork chops are ready.

Once the pork chops are ready , remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.

Turn the.

boneless pork chops, oil, shallots, red wine, water, blueberries, lemon, butter, fresh parsley