Blueberry Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
461 kcal
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Course
Main Course
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Cuisine
American
Blueberry Pork Chops
Description
This recipe begins with gently cooking diced shallot, fresh thyme, and rosemary in olive oil until soft, then simmering them with red wine, lemon juice, and zest to reduce the liquid and concentrate flavors. Fresh blueberries and thinly sliced chili pepper are added and cooked until the berries burst and thicken the sauce. Balsamic vinegar and brown sugar are stirred in to balance acidity and sweetness.
The pork chops, seasoned and oiled, are grilled over medium-high heat until they reach medium doneness, maintaining juiciness. The blueberry sauce is poured over or served alongside the chops, adding fruity brightness and herbal notes with a spicy touch from chili. Fresh thyme, rosemary, lemon peel, and grilled lemon halves garnish the finished dish, enhancing aroma and presentation.
Ingredients
- 4 pork chops 1½ inches thick, bone-in
- 3 tablespoons olive oil divided
- 1 shallot diced, large
- 1 teaspoon thyme finely chopped fresh
- 1 teaspoon rosemary finely chopped fresh
- 1/4 cup red wine dry
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 cups blueberries fresh
- 1 Chili pepper thinly sliced
- 1 1/2 tablespoon kosher salt or to taste
- 1/2 teaspoon black pepper divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar or to taste
Garnish:
- thyme fresh
- rosemary fresh
- lemon peel fresh
- lemon grilled halves
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the diced shallot, chopped thyme, and rosemary, and cook, stirring often, until softened, about 2-3 minutes.
- Add wine, lemon juice, and lemon zest, and bring to a simmer over medium heat. Simmer until the mixture is almost entirely reduced, 2 to 3 minutes. Ensure to stir occasionally.
- Stir in blueberries, chili pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the blueberries burst and the sauce thickens, about 6-8 minutes.
- Remove from heat and stir in balsamic vinegar and brow sugar to taste.
- Preheat a gas or charcoal grill to medium-high heat (400°F to 450°F).
- Par-dry the pork chops and season them with the remaining oil, salt, and pepper.
- Grill the pork chops for 10 minutes, flip, and grill for another 10 minutes, or until a thermometer inserted in the thickest part of the meat registers 130°F to 135°F.
- Remove the meat from the grill to a plate, cover it with aluminum foil, and let it rest for 10 minutes.
- Serve the pork topped with the blueberry sauce on top of mashed sweet potatoes. Garnish with thyme and rosemary sprigs, lemon peel, and grilled lemon halves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 2714mg | 113% |
| Potassium | 710mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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