Pork Medallions With Blueberry Sauce

    When you wash the blueberries, pick them over to remove the green ones and the sterns.

Prep time: 8 minutes
Cook time: 10 minutes

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless pork chops, about 1/2-inch thick, well trimmed
2 tablespoons olive oil
1/2 cup chopped onion
1 cup blueberry juice
1/2 cup reduced-sodium chicken broth
2 tablespoons ketchup
2 tablespoons balsamic vinegar
1 1/3 cup blueberries
1/4 cup chopped basil

    In a shallow bowl combine flour, salt, and pepper. Lightly cover both sides of pork in flour mixture; reserve unused flour.
    In a large, heavy skillet, heat 1 tablespoon oil until hot, but not smoking, over medium-high heat. Add pork and pan-fry one side until golden, about 2 minutes. Turn pork over, reduce heat to medium, and pan-fry until golden, about 1 to 2 minutes. Remove pork and place on plate.
    Pour remaining oil into pan. Add chopped onion and cook on medium heat, stirring until it begins to brown, about I minute. Add reserved flour, and cook, while stir-ring, until mixture is dry, about 10 seconds. Add blueberry juice, broth, ketchup, and vinegar and cook uncovered until sauce just begins to thicken, about 2 minutes.
    Return pork (and juices that have accumulated on plate) to skillet. Add blueberries and basil, reduce heat to medium-low, cover, and cook 1 minute. Turn pork over and cook until it is no longer pink in the center, the blueberries are slightly soft, and the sauce has thickened, about 1 minute.

Nutrition score per serving (4 ounces pork, V3 cup sauce): 326 calories, 14 g fat (40% of calories), 4 g saturated fat, 22 g carbs, 26 g protein, 2 g fiber, 26 mg calcium, 1 mg iron, 487 mg sodium