8 pork loin chops, 3/4 inch thick
4 tsp. Frank Davis Pork Seasoning
1 can olive oil spray
3 Tbsp. extra virgin olive oil
3 Tbsp. raspberry vinegar
2 cloves minced garlic
1-1/2 tsp. fresh squeezed lime juice
2 cups Louisiana blueberries
¼ cup each orange concentrate and water
1 cup blueberry or raspberry preserves
¼ tsp. lemon zest
1 Tbsp. cornstarch if needed
In a deep stainless steel or Pyrex glass mixing bowl (or a large zipper-top plastic bag), combine the oil, vinegar, lime juice, and garlic.
Then add the pork steaks, turning them frequently to coat both sides. When they’re done to your satisfaction, marinate them in the refrigerator for about 2 hours.
When marination time is up, remove the steaks and pat them dry with several paper towels. . .but reserve the marinade.
Now coat the pork steaks with the olive oil spray, season with the pork seasoning, and place them either on a grill or in a shallow pan under a broiler. You want to cook them with medium heat, about 8 to 12 minutes per each side or until the juices no longer run pink when the steaks are pierced with a fork.
While they’re cooking, make your blueberry sauce by combining the reserved marinade, the blueberries, the juice concentrate, the water, the blueberry preserves, the zest, and the salt in a saucepan.
Stirring occasionally, place the plan over medium heat and cook it about 7 minutes until slightly thickened into a sauce (thicken the sauce further if desired by whisking in a little of the cornstarch).
Then remove the pan from the heat and set it aside momentarily.
Finally, when the pork steaks are beautifully browned, pour a full ladle of blueberry sauce into the center of a warm dinner plate and serve the pork directly on top of the sauce. Roasted pomes petite and a stack of freshly steamed green beans make nice accompaniments to the steaks.