Ingredients
- 8 ounces Florida blueberries
- 4 smoked pork chops (ready-to-eat)
- ½ sweet onion, sliced thin
- 1 tablespoon balsamic vinegar
- ½ lemon, juiced
- 1 tablespoon fresh rosemary, chopped fine
- 1 tablespoon butter
- 2 tablespoons vegetable or olive oil
-
Sea salt and fresh ground pepper, to taste
Directions
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Sear pork chops on both sides until golden brown and heated through. Remove from pan and set aside. In same pan add remaining oil and 1 tablespoon butter. Add in onions and sauté for about 5 to 6 minutes or until slightly caramelized. Next add in blueberries, lemon juice, vinegar, rosemary, a pinch of salt and pepper. Bring to a boil then reduce to a simmer to thicken the compote, approximately 10 minutes. Stir frequently. Remove from heat and serve over pork chops or on the side.
Fresh tip: if you find you need to add liquid to blueberry and onion compote you can use water, vegetable broth or chicken broth.
