Caputo’s Pork Chops With Pear Puree And Blueberries

3 pears, peeled, cored and sliced
3 T unsalted butter
3/4 cup dry white wine
4 thin pork chops
1 cup all purpose flour
1/2 cup blueberries
salt and freshly ground black pepper to taste
2 T fresh mint leaves, chiffonade style

Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat. Add 1/2 cup of the wine and cook an additional 10 minutes. Remove to a blender and puree. Dredge the pork chops in the flour, shaking off excess. Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side. Add the remaining wine, blueberries, salt and pepper. Cook until heated through, about 2 minutes. Transfer the pork to 4 serving plates, mound the pear puree next to the pork. Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops. Garnish with the mint chiffonade and serve immediately.

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