I have come to be pretty into getting good color on meat when I am cooking it on the stove top. The key I have found is GET THE PAN AND THE OIL IN IT EXTREMELY HOT. Once the oil is very hot and I have first put the meat in, I give it a minute or so to get the nice color, and then I bring the heat down into a normal range to not cook for the whole time at that temperature. Because then it would be too burnt on the outside.
Here’s some seared pork chops with a blueberry glaze!
SEARED PORK CHOPS WITH BLUEBERRY GLAZE
Serves 3-4
4 pork chops
1 and 1/2 tablespoons salt
2 teaspoons sugar
3/4 cup water
1 cup blueberries
3/4 cup balsamic vinegar
1 tablespoon butter
2 tablespoons olive oil
Salt & pepper
Whisk together salt, sugar, and water. Pour over chops and allow to sit for 30 minutes, flipping halfway through.
Puree blueberries in a blender.
Heat blueberry puree and balsamic vinegar in a skillet. Simmer for 15 minutes. Remove chops from water and pat dry. Brush with olive oil and season with salt and pepper. Sear in a skillet over high heat for 4-5 minutes on each side. Drizzle glaze over chops.
- 4 pork chops
- 1 and ½ tablespoons salt
- 2 teaspoons sugar
- ¾ cup water
- 1 cup blueberries
- ¾ cup balsamic vinegar
- 1 tablespoon butter
- 2 tablespoons olive oil
- Salt & pepper
- Whisk together salt, sugar, and water.
- Pour over chops and allow to sit for 30 minutes, flipping halfway through.
- Puree blueberries in a blender.
- Heat blueberry puree and balsamic vinegar in a skillet. Simmer for 15 minutes.
- Remove chops from water and pat dry. Brush with olive oil and season with salt & pepper. Sear in a skillet over high heat for 4-5 minutes on each side.
- Drizzle glaze over chops.
Adapted from Savvy Eats.
