Cuisine Lite Magazine
Great on chicken breasts also.
- 4 bone-in pork chops, 6 oz each
- 1/2 c minced shallots
- 1 jalapeno, seeded and minced
- 2 tablespoons olive oil
- 1/4 c balsamic vinegar
- 2 cups blueberries, fresh or frozen
- 1/4 c brown sugar
- 1 T Dijon
- 2 tablespoons lemon juice
- 1/2 t garlic powder
Season the pork chops with salt and pepper.
Preheat grill to medium hight.
Saute shallots and jalapenos in oil in saucepan over med-high heat until soft, about 2 mins.
Add blueberries, vinegar, brown sugar, Dijon, garlic powder and simmer until sauce thickens, 2-3 mins.
Transfer mixture to food processor and pulse until pureed. Return to pan over med heat, stir in lemon juice, simmer 2 mins more. Remove from heat.
Grill pork, covered, until 155 degrees, about 6 mins per side.
Remove from grill, tent with foil, let rest 5 mins.
Serve with sauce on the side or brush some sauce during final few mins of grilling.