Updated: Feb 26
Nush Cake Blueberry Stuffing & Seared Pork Chops
4 boneless pork chops
1/2 Tablespoon olive oil
1/2 Teaspoon turmeric
Salt & Pepper to taste
3 Blueberry Nush Cakes- diced into 1/2″ cubes
2 celery stalked, diced
1/2 shallot, minced
3 cloves fresh garlic, minced
1/4 cup fresh blueberries
1 egg, whisked
1 tablespoon water
1/2 Teaspoon paprika
1/2 Teaspoon onion powder
Salt & Pepper to Taste
Preheat oven to 350 degrees Fahrenheit
Grease an 8X8 glass baking dish.
In a bowl, combine nush cakes, celery, shallot, garlic and all seasonings.
Pour egg and water over bread mixture and toss well. Fold in fresh blueberries, being careful not to mash.
Spread out evenly in baking dish, bake for 30 minutes.
Preheat a large sautee pan over medium high heat. Drizzle the olive oil over both sides of the pork chops and sprinkle the tumeric, salt and pepper over the meat
Sear for 6-8 minutes on each side or until pork is just slightly pink in the middle, set aside to allow juice to redistribute.