Wednesday, May 19, 2010

Pan-Fried Pork with Blueberries

2 lbs. boneless pork line, cut crosswise into eighths
1/4 c. flour
2 Tbsp. extra-virgin olive oil
1 3/4 c. chicken broth
1 c. blueberries
2 Tbsp. butter

Season the pork with salt and pepper. Add flour and toss to coat; shake off excess. In a larget skillet, heat the olive oil. Add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.

Increase heat to medium-high. Add the chicken broth and blueberries,bring to a boil, and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates ans spoon sauce on top.

Saturday, May 15, 2010

Spanish Rice

2 Tbsp. oil
1 1/2 c. uncooked white rice
2 c. chicken broth
1 c. chunky salsa

Heat oil over medium heat. Mix rice into skillet. When rice browns, stir in chicken broth and salsa. Cover and simmer for 20 minutes.