The grocery stores are overflowing with a bounty of fresh fruit. This week, we'll share some creative ideas for taking advantage. Today's recipe utilizes blueberries and comes from the latest issue of the fabulous cooking magazine "Cuisine At Home."
FOR THE SAUCE:
1/2 cup minced shallots
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1 jalapeno, seeded and minced
2 tablespoons olive oil
2 cups fresh blueberries
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons water or lemon juice
FOR THE PORK CHOPS:
4 bone-in pork chops (6-8 oz. each)
Salt and black pepper
Preheat grill to medium high. Brush grill grate with oil
Saute shallots and jalapeno in oil in a saucepan over medium-high heat until soft, about 2 minutes. Add blueberries, vinegar, brown sugar, Dijon, garlic powder and salt; simmer until sauce thickens, 2-3 minutes.
Transfer mixture to a blender or food processor. Pulse until pureed. Return sauce to pan over medium heat. Stir in water, simmer sauce 1-2 minutes more, stirring often. Remove sauce from heat, set aside.
Season pork with salt and pepper. Grill pork, covered, over direct heat until an instant read thermometer registers 155, abut six minutes per side. Remove pork from grill and tent with foil. Let rest five minutes. Serve pork with sauce on the side if desired. Brush some of the sauce over pork during grilling.