Pork

Sweet Tart Pork Chops

With it being blueberry season here in New York, a lot of ideas have been flowing through our heads recipe wise

For instance we have our Mixed Berry Pie which was a family hit

I’m confident that blueberry muffins will be making a blog appearance shortly

But so far these creations have a sweeter side to them

I think it is time for a savory blueberry recipe

In fact I think it’s time for Sweet Tart Pork chops!

I’m starting with 4 bone in pork chops

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Trim these of any excess fat and give them a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and paprika

Preheat your grill to around 400 F over medium direct heat

While that’s heating up lets work on a glaze

We will need 1 cup of fresh blueberries, plus 1/4 cup, 2 tablespoons of balsamic vinegar, 3 tablespoons of honey and 1 Anaheim pepper

Anaheim peppers are mild chili’s that give off a subtle heat and have a nice flavor (plus I grow these on my deck, so it’s convenient)

Feel free to up the heat level by using hotter peppers

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Remove the stem from the pepper and place into a food processor along with 1 cup of blueberries, the balsamic and honey

Pulse until mostly smooth and add to a pot with the other 1/4 cup of whole blueberries

Bring to a simmer and allow to cook down for 8-10 minutes

Remove from heat and set aside

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Place your chops on the grill and cook 3-4 minutes then turn (not flip)

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Cook another 2 minutes then flip

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Once flipped start brushing on the glaze and cook, flipping and glazing until a thermometer inserted into the thickest part registers 145 F

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Remove from the heat and let rest for 10 minutes before serving

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Enjoy!!!

Simply Sundays! ~ Sweet Tart Pork Chops

  • Servings: 4
  • Time: 20 Min
  • Difficulty: Easy
  • Print

Ingredients

4 bone in pork chops

kosher salt

ground black pepper

garlic powder

onion powder

paprika

1 cup of blueberries (plus additional 1/4 cup)

2 tablespoons of balsamic vinegar

3 tablespoons of honey

1 Anaheim pepper

Directions

Trim the chops of any excess fat and give them a sprinkle of kosher salt, ground black pepper, garlic powder, onion powder and paprika.  Preheat your grill to around 400 F over medium direct heat

Remove the stem from 1 Anaheim pepper and place into a food processor along with 1 cup of blueberries, the balsamic and honey.  Pulse until mostly smooth and add to a pot with the other 1/4 cup of whole blueberries.  Bring to a simmer and allow to cook down for 8-10 minutes.  Remove from heat and set aside

Place your chops on the grill and cook 3-4 minutes then turn (not flip).  Cook another 2 minutes then flip.  Once flipped start brushing on the glaze and cook, flipping and glazing until a thermometer inserted into the thickest part registers 145 F.  Remove from the heat and let rest for 10 minutes before serving

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

KitchenAid 3-Speed Hand Blender

© Simply Sundays 2016
All rights reserved

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