6. Place stones or tea towel in bottom of a Dutch oven. Rest bowl on top of that. Pour enough water into oven to reach halfway up side of bowl. Cover pot and rest it on the bed of glowing embers. Shovel additional embers on top of the lid. Allow pudding to steam for 40-50 minutes, or until it is firm to the touch and a wooden skewer inserted in the center comes out clean. Rest pudding in pot uncovered for 15 minutes before turning out onto a platter and serving.
If pork is not your favorite, this sauce would be great with beef, chicken or even shrimp. So the next time you’re at the market grab some blueberries and start cooking…and stay healthy.
Step 2: Pan-fry pork chops.Turn the electric skillet on the lowest setting, 250-275°. Melt butter in skillet. Add pork chops and cover. Cook down for about 5-10 minutes on one side and flip. If the water isn’t cooking out, remove the cover while cooking.
Grill on one side about 4 minutes, depending on the thickness. Turn over, brush the top with barbecue sauce and continue grilling on the second side, another 4 to 5 minutes or until the internal temperature reaches 145 degrees. The timing will depend on the thickness of the pork chops.
Add ¼ cup oil to hot sauté pan and add onion and cook, stirring occasionally, until tender and onions just start to brown, 2 to 4 minutes. Add garlic and cook, stirring about 30 seconds.
Make a horizontal slit on the side of each pork chop, cutting in to make a deep pocket, but do not cut all the way through. In a small bowl combine the cheese, cranberries, oregano, rosemary, garlic, crushed red pepper, 1/4 teaspoon salt and 1/8 teaspoon black pepper.