Pork Chops with Bourbon-Blueberry Glaze

By dizzybetts

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 teaspoons fresh rosemary, chopped
• 1/2 cup bourbon
• 2 cups fresh blueberries
• 1/4 cup packed dark brown sugar
• 2 tablespoons white wine vinegar
• 3/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon black pepper
• 4 boneless center-cut pork chops (about 1 1/2 pounds)
• 2 leeks, trimmed, halved lengthwise and rinsed

Preparation

Step 1

1. Heat grill to medium-high heat. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add onion and cook 4 to 5 minutes, until softened. Add garlic and 1 teaspoon of the rosemary. Cook 1 minute. Carefully stir in bourbon and simmer 3 minutes, until almost all liquid has evaporated.

2. Stir in blueberries, sugar, vinegar, 1/2 teaspoon of the salt and the pepper flakes. Simmer, stirring occasionally, 15 minutes.

3. Meanwhile, combine remaining tablespoon oil, 2 teaspoons rosemary, 1/4 teaspoon salt and the black pepper. Brush onto both sides of the pork.

4. Separate leeks into layers. Grill leeks about 4 minutes, until soft and flat. Transfer to a platter. Grill pork 8 minutes, turning once, until internal temperature registers 145 degrees F. Let rest 5 minutes, then place over leeks and top with sauce.