Juicy, savory pork chops meet a jammy, tangy blueberry glaze in this bold yet elegant summer dinner. The balsamic cuts the sweetness, the herbs add lift, and Merlot ties it all together. Serve with simple sides and savor every bite.
Ingredients for the Pork Chops
- 2-4 bone-in pork chops, about 1-inch thick
- 1 tbsp olive oil
- Salt & black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme (or fresh)
Ingredients for the Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 1/4 cup balsamic vinegar
- 1 tbsp honey (or maple syrup)
- 1 tsp Dijon mustard
- 1 tsp fresh rosemary, chopped (optional)
- Salt & pepper, to taste
Directions
Season the Pork Chops:
Rub pork chops with olive oil, then season both sides with salt, pepper, garlic powder, and thyme.
Grill:
Preheat grill to medium-high. Grill chops for 5–7 minutes per side, or until internal temp reaches 145°F. Let rest 5 minutes.
Make the Sauce:
While chops grill, add blueberries, balsamic vinegar, honey, mustard, and rosemary to a small saucepan over medium heat.
Simmer for 8–10 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Season to taste.
Serve:
Plate pork chops and spoon blueberry sauce over the top. Add extra herbs if you like it fancy.
Dessert Pairing Idea: Blueberry crumble or chocolate-cherry mousse