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.