Pork chops with blueberries

Well perhaps in honour of the Vancouver Canucks advancing to the next NHL playoff round (retroactive honour, I suppose, as they were still playing when we made this), we had a little pork draped in the home team colour: blue. Now, pork chops and blueberries doesn't necessarily sound like a combination you'd normally think of, but we'd tried this recipe ages ago and thought it fitting to break it out again. All things told, it's a fairly simple recipe, with few ingredients and next to no preparation time (not even garlic, heaven forbid!)

Recipe

adapted from The Silver SpoonServes 22 pork chops (approx. 6 oz each)all-purpose flour, for dusting1 tbsp butter1/2 cup red wine1-1/4 cups blueberriesscant 1/4 cup honeysaltPreheat oven to 400 F. Dust chops with flour. Heat butter in a flameproof casserole, add the chops and cook, turning occasionally until browned. In a bowl, mix blueberries and honey together. Pour wine into casserole and bring to a boil, then add blueberries and bring to a boil. Then cover and transfer to the oven and cook for 15 minutes.

Musings

The juxtaposition of the sweetness of blueberries against the relative savouriness of the mushroom risotto was delicious. It was sweet and aromatic, though David speculates that the addition of a few herbs might be nice (thyme perhaps, or sage). A relatively healthy dish in the end as well. The leanness of the pork chops made them a touch on the dry side, but the sauce helped rectify that. We speculated that perhaps braising the pork chops in an abundance of stock and wine, and then just creating a blueberry-red wine reduction sauce separately, may help in cases with particularly lean chops. But to sum up, much like the sentiment raging in Vancouver right now, yay.