Saturday, November 30, 2013
Blueberry Aigre-Doux with Pork Chops
Sweet and Sour Blueberries with Pork Chops
Aigre-Doux means sweet and sour, which is exactly what this is. Or maybe more. Dunno. Do know it's versatile and easy to love. It's a staple in this house.
Try it my peaches, and enjoy. XOXO
Try it my peaches, and enjoy. XOXO
Serves 4 – 6
½ onion, minced
1 cup balsamic vinegar
¼ cup water
1 cup white sugar
½ teaspoon salt
1 teaspoon finely minced rosemary
Black pepper to taste
In a small saucepan combine all the ingredients. Let simmer
gently until the blueberries are soft and the liquid has reduced slightly (it
should thicken up a bit.) Remove from the heat, taste and add more sugar or
vinegar as needed. Add black pepper to taste.
Serve with grilled or pan-seared pork chops, or on a
cheese platter. It pairs especially well with cheddar cheese. You might also use it in a grilled cheese sandwich. Don't be shy!
Will keep in the refrigerator for up to 3 weeks.
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This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, the little blue dynamos that rock your mouth, and help your health."
Follow me on twitter @chickswknives
© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
Follow me on twitter @chickswknives
© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
Labels: blueberries, Entree, LittleBlueDynamos, Pork, Sauce
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