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Grilled Pork Chops with Burst Blueberry Sauce

Meat Masala -

Grilled Pork Chops with Burst Blueberry Sauce

Prep Time: 30 minutes

Cook Time: 45 minutes

Note: All ingredients in blue is available at alcoeats.com

INGREDIENTS

 Ingredients Quantity
ALCO Meat Seasoning 1 tsp
Flaky sea salt As needed
Granulated sugar As needed
Black pepper (divided) 1/2 tsp + 1/4 tsp
Kosher salt (divided) 1 tbsp. + 1/2 tsp
Bone-in pork rib chops (cut 1 to 1½ inches thick) 8
Balsamic vinegar 1 tbsp.

Chipotle chili in adobo sauce, finely chopped (plus 2 tablespoons adobo sauce)

1 can

Blueberries (fresh)

3 cups

Dry red wine

1/4 cup

Thyme (finely chopped) + thyme sprigs for garnish

2 tsp

Shallot (finely chopped)

1/3 cup

Olive oil (divided)

2 1/2 tbsp.


    METHOD

    1. Heat 1 tablespoon oil in a large saucepan over medium. Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes. Add wine, and bring to a simmer over medium. Simmer, stirring occasionally, until liquid is almost completely reduced, 2 to 3 minutes. Stir in blueberries, chipotle chili, adobo sauce, 1/2 teaspoon kosher salt, ALCO Meat Seasoning and 1/4 teaspoon black pepper. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes. Remove from heat.
    2. Stir in balsamic vinegar. Add sugar to taste, 1/4 teaspoon at a time. (The amount of sugar will depend on the sweetness of the berries.) Let sauce cool to room temperature, about 1 hour.
    3. Season with kosher salt to taste. 
    4. While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F). Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper.
    5. Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side. Remove from grill; cover with aluminum foil, and let rest 10 minutes.
    6. Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired.
    7. Serve with blueberry sauce.

    - Recipe By Nicole A. Taylor