Huckleberries aren't often seen in your common grocer although black huckleberries are common throughout B.C., especially in the Central Interior. They like to live in woodland areas with some shade, and often grow in large patches. If you've been lucky enough to taste them, you're always happy to enjoy them again.
But if you can't find huckleberries, fresh or frozen blueberries will work in this recipes with pork chops. Also try the sauce with game meat - tasty!
Make sure you have all the ingredients!
This recipe uses "Olive the Best" Milanese Gremolata Olive Oil, Garlic Olive Oil, Sicilian Lemon White Balsamic, Elderberry Dark Balsamic and Barrel-Aged Red Wine Vinegar.
Prep Time10 minsCook Time20 minsTotal Time30 mins
2 1 inch thick bone-in pork rib chops
1 ½ tsp sea salt
2 tbsp Olive the Best Milanese Gremolata Infused Olive Oil (divided)
1 shallot, finely chopped
¼ cup Olive the Best Barrel-Aged Red Wine Vinegar
1 tsp Dijon mustard
½ cup water
1 tbsp Olive the Best Sicilian Lemon White Balsamic Vinegar
Huckleberry Sauce
1 cup huckleberries, frozen or thawed
½ tsp lemon, freshly squeezed
2 tbsp Olive the Best Elderberry Balsamic Vinegar
Green Beans
1 lb green beans
½ tsp sea salt
pepper
1 tbsp Olive the Best Garlic Infused Olive Oil.
Huckleberry Sauce
1In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
Green Beans
2In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside.
3In a medium saucepan add Garlic Infused Olive Oil – medium heat add green beans and sauté, sprinkle salt and black pepper.
Wrap a strip of bacon for presentation (optional)
Pork Chops
4Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high.
5Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet)
6Turn and cook just until second side is lightly browned, about 1 minute.
7Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.
8Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots.
9Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
10Add Red Wine vinegar, Dijion mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
11Add ½ cup water to skillet; season with salt.
12Reduce heat as needed to maintain a very low simmer.
13Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes
14Transfer pork chops to plates and spoon Huckleberry sauce over the chops
and add the green beans.
Ingredients
2 1 inch thick bone-in pork rib chops
1 ½ tsp sea salt
2 tbsp Olive the Best Milanese Gremolata Infused Olive Oil (divided)
1 shallot, finely chopped
¼ cup Olive the Best Barrel-Aged Red Wine Vinegar
1 tsp Dijon mustard
½ cup water
1 tbsp Olive the Best Sicilian Lemon White Balsamic Vinegar
Huckleberry Sauce
1 cup huckleberries, frozen or thawed
½ tsp lemon, freshly squeezed
2 tbsp Olive the Best Elderberry Balsamic Vinegar
Green Beans
1 lb green beans
½ tsp sea salt
pepper
1 tbsp Olive the Best Garlic Infused Olive Oil.
Directions
Huckleberry Sauce
1In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
Green Beans
2In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside.
3In a medium saucepan add Garlic Infused Olive Oil – medium heat add green beans and sauté, sprinkle salt and black pepper.
Wrap a strip of bacon for presentation (optional)
Pork Chops
4Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high.
5Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet)
6Turn and cook just until second side is lightly browned, about 1 minute.
7Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.
8Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots.
9Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
10Add Red Wine vinegar, Dijion mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
11Add ½ cup water to skillet; season with salt.
12Reduce heat as needed to maintain a very low simmer.
13Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes
14Transfer pork chops to plates and spoon Huckleberry sauce over the chops
and add the green beans.
Pork Chop with Huckleberry Sauce
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