When I bought those pork cutlets and was looking for something to do with them and cherries, I first started by looking for pork and fruit. This is one of the things that came up, and it looked great, so I saved it for later. Usually when I save things for later it means, oh, never, or at least a few months later. This one I pulled out immediately though, and I’m glad I did.
This was actually a pretty healthy recipe to start with, so I didn’t make many changes. I cut the salt, and also decided not to include the sugar. I like to pretend it’s because I thought the blueberries and the wine would make it sweet enough, but the truth is, I keep my sugar on top of the cabinets and I didn’t feel like getting the little stepstool that helps me reach it. I put the tomatoes in initially, but didn’t like the way it looked when it was cooked up, so I stood over the stove with a spoon picking them out and eating them. It’s times like this when I’m glad I cook only for myself, because otherwise I couldn’t have spread my germs that way! They were tasty with the sauce, I suppose, but I liked them better on the side rather than in it. The whole thing was pretty quick, especially since I made the pork on the Foreman (took all of 2 minutes because of how thin the cutlet was). Those beets that I cooked as a side dish took a lot longer than the sauce, which took maybe 10 minutes total (my onions caramelized quickly).
This was really good; my only disappointment was that the sauce was rather thin. It was more like blueberries and onions in juice, than actually saucy. However, it tasted great, and is fairly healthy as well, which is good. Very quick to make, and the flavors were certainly different, but tasted good together. I think next time I might add a bit of flour after caramelizing the onions but before deglazing the pan – that would give it the thickness I wanted.