Pan-Fried Pork with Blueberries

2 lbs. boneless pork line, cut crosswise into eighths

Salt

Pepper

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.