Blueberry Balsamic Pork Chops
4 pork chops, center cut, bone in
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 tablespoon olive oil
1 teaspoon rosemary, chopped
¼ cup balsamic vinegar
1/2 cup chicken stock
1/4 cup fresh blueberries
1 tablespoon butter
Preheat flip pan on each side over medium heat for 2-3 minutes per side. Season pork chops with salt and pepper.
Add oil, and rosemary and heat. Add pork chops to flip pan and close lid. Cook for 7 minutes, flip the pan, and cook for an additional 7 minutes.
Open lid remove the pork chops to a platter and discard the rosemary.
Deglaze pan with vinegar and stock, reduce the liquid while scraping up the bits on the bottom of the pan stir in the blueberries and cook a few minutes longer.
When the liquid has reduced by half, add in the butter and stir to dissolve.
Pour sauce over pork chops.