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pork chops with blueberry sauce and ancho chile

1 / 2 k blueberry
1 clove garlic 1 teaspoon salt

1 /
2 cup sugar 2 tablespoons ancho chile flakes 2 tablespoons small

vegetable oil 5 pork chops, fresh (not smoked)

Stock

Guillermina Echeverria í a-Lozano.

Mash the garlic and fry in oil. Once the garlic and let the aroma is starting to brown add the peppers and fry for a few seconds.

immediately add whole blueberries and salt and cook over very low heat for about 20 minutes.

In a separate pot caramelize the sugar is.

On another frying pan with a little bit of meat cooking oil and salt until golden brown.

caramel is added slowly to the blackberry sauce, stirring constantly to prevent the caramel from clumping, but not too much to allow small slabs of candy are not dissolved into the sauce.

The sauce is served over pork to feel immediately after the slab of caramel mixed with the flavor of the sauce and meat. The combination of textures and flavors is unique and delicious.

Serve with a puree made with equal parts of potato and carrot, and lettuce salad.

(bad) picture of Guillermina Echeverria í a-Lozano.