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.
In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside.
In 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)
Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high.
Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet)
Turn and cook just until second side is lightly browned, about 1 minute.
Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.
Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots.
Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add Red Wine vinegar, Dijion mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add ½ cup water to skillet; season with salt.
Reduce heat as needed to maintain a very low simmer.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes
Transfer pork chops to plates and spoon Huckleberry sauce over the chops
and add the green beans.
Ingredients
Directions
In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside.
In 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)
Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high.
Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet)
Turn and cook just until second side is lightly browned, about 1 minute.
Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.
Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots.
Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add Red Wine vinegar, Dijion mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add ½ cup water to skillet; season with salt.
Reduce heat as needed to maintain a very low simmer.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes
Transfer pork chops to plates and spoon Huckleberry sauce over the chops
and add the green beans.
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