2 Local pork chops bone in or out – cook time will vary with bone in
4 Local carrots
2 Fingerling potatoes cut in half
Salt and pepper
Olive oil
Fresh thyme
Whole garlic clove
Minced parsley / thyme / rosemary – total of 1 tablespoon
2 Tablespoons of butter

Wild blueberry sauce:
2 Cups of frozen wild blueberries
1/4 Cup of brown sugar or maple syrup
1 Tablespoon of balsamic vinegar
1 Teaspoon of minced fresh thyme
1 Teaspoon of minced fresh sage
2 Tablespoons of butter


Pre heat oven to 400. Season pork with salt and pepper and fresh herbs. Get your best pan hot (cast iron works best). Add oil. Once pan and oil are really hot sear pork chops on both sides. Add butter, garlic and fresh thyme, spoon butter on top of the pork. Once you have coated both sides with the butter finish cooking in the oven until internal temp reaches 145 degrees.

Parboil both the potatoes and carrots. Season with salt, pepper and fresh thyme. Move potatoes and carrots to the oven to finish cooking, placing the potatoes face down.

In a medium saucepan add all of the wild blueberry sauce ingredients and cook until thickened – about 8 to 10 minutes.
Plate by adding pork chop potatoes and carrots. Add wild blueberry sauce to the top of the pork chop.

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