Tuesday, June 21, 2011

Blueberry Pecan Pork Chops

4 medium pork chops (boneless)
blueberry preserves
1 t lemon juice
1 t balsamic vinegar
1/2 t sage
1/2 t onion powder
1/4 t garlic powder
small handful of pecans, crushed
salt & pepper
  1. Preheat oven to 325F
  2. Place about 2 t of blueberry preserves on each pork chop.  Sprinkle with lemon juice, balsamic vinegar, and spices.  Use a spoon to spread the preserves on the pork.
  3.  Top with crushed pecans.  Spray or drizzle with a little bit of olive oil.
  4. Bake for 25 minutes.
Serve with thinly sliced tomatoes sprinkled with cinnamon sugar and a pinch of sea salt.
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