Recipe: Blueberry Pork Chops with Grapefruit-Mashed Potatoes

I have not tried this yet, but it sounds very interesting and I have heard that it is good. What with my lipitor intake I won't be able to try the Grapefruit Mashed Potatoes but the recipe intrigues me.

BLUEBERRY PORK CHOPS

4 spare-rib chops
all-purpose flour, for dusting
2 Tablespoons butter
3 Tablespoons olive oil
3/4 cup red wine
2 3/4 cups blueberries
scant (slightly less than) 1/2 cup honey
salt

Preheat oven to 400 degrees F. Dust the chops with flour. Heat the butter and oil in a small flameproof casserole or oven-proof skillet. Add the chops and cook, turning occasionally, until browned all over.

Pour in the wine and cook until it has partly evaporated, then season with salt.

Pass the bluberries through a food mill, food processor or blender and mix with the honey in a bowl.

Spread this mixture over the chops, then cover and bake in the oven for 15 minutes. Let stand for 10 minutes and then serve.

GRAPEFRUIT-MASHED POTATOES

10 or 15 small red potatoes, washed and quartered
8 oz whipped cream cheese, softened
1/4 cup honey
juice of 1 medium grapefruit
dried rosemary, optional

Cook the potatoes in a pot of boiling water until fork-tender, about 15 minutes.
Blend the cream cheese, honey and grapefruit juice with a hand mixer until smooth and creamy.
Drain the potatoes and lightly sprinkle with dried rosemary if desired. Add the cream cheese sauce and mash until well combined.

Serve alongside blueberry pork chops and cooked green beans!