I love spring grilling! The weather’s not too hot yet. It’s actually enjoyable being outside while cooking over a flame. Plus, I get to have fun with all these lovely spring flavors! Fruity and floral blueberries embody springtime. I blister them in a hot pan to release their juice, then add balsamic vinegar, which has a sharpness that balances the sauce and enhances the flavor of the berries. Fresh rosemary and shallots bring some subtle aromatic notes that round it all out.
This is one of my favorite ways to eat bone-in pork chops. The sweet, tangy sauce versus the richness of the meat and the char from the grill is such a great mash-up!
Here’s what you need for the sauce:
Start by sautéing the shallots and rosemary in a little oil with a pinch of salt for a couple minutes. The shallots will be slightly translucent and softened.
Add the blueberries with a bit more salt and sauté for about 4 minutes more. The berries will begin to blister and pop. Use the back of your spoon to very gently press them, releasing their juice. But don’t completely crush them. You still want the blueberries to remain mostly whole for the overall look and texture of the sauce.
Add the balsamic and let the sauce reduce for 8-10 minutes, stirring occasionally.
The sauce will be reduced and thick when ready. The best way to tell if it has reduced enough is to cut a line through the middle of the pan with a wooden spoon. The sauce should take a few seconds to refill in the space. Turn off the heat and add a little squeeze of fresh lemon juice and the honey. Keep the sauce at room temperature while you cook your pork chops.
The recipe calls for 4 pork chops, but since it’s just my husband and I eating tonight, I’m making two and I’ll keep the leftover sauce for later.
Prepare the pork chops.
Dry the chops with paper towels. This will help create a nice golden crust. Generously sprinkle them all over with salt.
If you’re not a fan of bone-in pork, you could easily make this same recipe with boneless chops, or even pork tenderloin. You could even scrap pork all together and grill chicken! The sauce will be delicious will a variety of cuts of meat.
These chops are roughly an inch and a half thick so they should take somewhere between 12-15 minutes to reach 155 degrees. The cook time will vary depending on the cut, as well as the size and your desired doneness. Just be sure to cook on a preheated and well oiled grill.
Let the meat rest for around 5 minutes to redistribute all the juices, then, spoon on a big scoop of the cooled blueberry-balsamic glaze! These pork chops go perfectly with my Creamy Parmesan Polenta, Vanishing Garlic and Herb Roasted Potatoes or Sexy Garlic Sautéed Green Beans!
Other recipes to try:
Grilled Pork Chops with Blueberry-Balsamic Glaze
Ingredients
- 4 bone-in pork chops
- 2 tbsp shallots finely diced
- 1/2 tbsp rosemary minced
- salt
- 6 ounces fresh blueberries
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 2 tsp fresh lemon juice
- oil
Instructions
For the sauce
- Sauté the shallots and rosemary on medium with a pinch of salt for a couple minutes until the shallots have softened slightly. Add the blueberries with a bit more salt and continue to sauté for another 4 minutes. The berries will begin to blister and pop a bit. Use the back of a wooden spoon to gently press them to release their juices, but not hard enough to completely crush them.Add the vinegar and cook for 8 to 10 minutes, stirring occasionally. The sauce will be very thick. Turn off the heat and stir in the honey and lemon juice. The finished sauce should measure between 3/4 and 1 cup. Dry the pork chops well with paper towels and generously sprinkle all over with salt. Grill on a well oiled, preheated grill at about medium high for roughly 15 minutes total. The cooking time will vary depending on how well done you prefer your pork as well as the thickness of the meat. It is recommended that pork have an internal temperature of 155 degrees. Allow the chops to rest for about 5 minutes then spoon on the blueberry-balsamic glaze.
Looks wonderful.