Pork Chops & Blueberry Bourbon Pan Sauce

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve, peel, and small dice the shallot(s). Pick the rosemary leaves off the stems; roughly chop the leaves. In a bowl, combine the blueberry spread, vinegar, chopped rosemary, broth concentrate, and 3 tablespoons of water (or 6 tablespoons for 4 servings).

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans and diced shallot(s). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off and the green beans are softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium heat, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the mashed potatoes and cooked green beans. Top the pork with the finished sauce. Enjoy!