Blueberry Pork Chops
Adding blueberries to dinner increases the likelihood that everyone will finish what is on their plate! The combination of sweet and savory flavors, with a balanced spicy kick is amazing! Blueberry pork chops are very easy to make for a delicious summer dinner, but also fancy enough for special occasions.
Table of contents
For this easy dinner, I prefer to use pork chops, as they tend to be juicier. You can cook them on the grill or in a grill pan. The tender meat is basted with a sweet and tangy sauce made with fresh blueberries and red wine. The sauce is incredibly flavorful, made with fresh rosemary, thyme, and refreshing lemon zest. Served with a grilled lemon on the side and strips of lemon peel, this dinner will win you over!
Why you will love this recipe
- It is unique: You have probably never served something like this before, so surprise your family or guests with a unique dinner.
- Sweet and savory: You get the best of both flavors; the combination of sweet and savory is amazing.
- Health benefits: Blueberries can actually fix your DNA!
- The sauce is so delicious: Sweet, tangy, with a touch of spiciness, it complements the pork so well.
What you’ll need to make blueberry pork chops
Special items
- Large saucepan – To make the sauce.
- Grill – I use a gas grill, but you can use what you have.
- Tongs – For handling the meat.
- Wooden spoon – To stir the sauce.
- Meat thermometer – To check the temperature of the pork chops.
Ingredients
- Olive oil – I prefer and recommend extra virgin olive oil for a light, mild taste.
- Pork chops – For tender and juicy pork, get pork rib chops with bones at least one and a half inches thick that have some marbling and fat.
- Blueberries – Get the freshest, juiciest blueberries you can find but do not buy them until you are ready to use them.
- Shallots – Fresh and finely chopped right before using.
- Dry red wine –I prefer Pinot Noir, Merlot, or Zinfandel.
- Balsamic vinegar – Make sure you get a high-quality balsamic vinegar like Oro Supremo or Roland Diamond.
- Red chili pepper rounds – If red chili peppers are too hot for you, try a piquillo pepper or just use a red bell pepper instead.
- Sugar – White granulated sugar is what gives this sauce its sweetness and sticky texture.
- Lemon zest – Make your own zest from a fresh lemon in seconds with a grater. It is simple and costs much less. It also tastes much better.
- Brown sugar – For a rich taste, use light brown sugar. If you want a deeper rich taste like molasses, use dark brown sugar.
- Thyme – The fresh thyme adds citrus and mint with a hint of a floral background.
- Rosemary – Similarly, fresh rosemary gives your sauce a distinctive taste of piney, woodsy, evergreen with a pepper kick.
- Kosher salt – A clean fresh salt flavor without any additives or bitterness.
- Pepper – Grind your own pepper for a tongue-tingling taste.
- Grilled lemon – Slice a lemon in half and grill it for a few minutes to make it more aromatic and juicier.
- Lemon peel – Use a peeler to cut strips of lemon peel and then curl them into curly-Q shapes for fun and attractive décor.
How to make blueberry pork chops?
- Cook the sauce: First, heat oil in a large saucepan over medium heat. Add shallots, thyme, and rosemary, stirring, for about three minutes, until softened. Then, add the wine, lemon juice, zest, and bring it to a boil. Let it simmer on warm, stirring occasionally, for two to three minutes, until the liquid is almost reduced.
- Add blueberries: Next, add the blueberries, chili pepper rounds, sugar, salt, and pepper. Stir and continue to cook for about six minutes until the blueberries burst and the sauce thickens.
- Finish the sauce: Now, remove the pot from the heat and stir in the balsamic vinegar. Add sugar to taste, one-quarter teaspoon at a time.
- Grill the chops: Preheat the grill to 400 degrees F and rub chops with oil. Season with salt and pepper before you sear and grill for about 10 minutes on each side. The cooking time depends on the thickness of the pork chops. Use a meat thermometer and remove them when the thermometer reads 140 to 143 degrees F.
- Rest and serve: Let the meat rest for 10 minutes before serving with blueberry sauce, grilled lemon, and lemon peels. Garnish with fresh thyme and rosemary.
Expert tip
The right thermometer for the job
All cooking jobs do not take the same thermometer. Sure, you can use an instant-read thermometer for every baking, grilling, and stovetop recipe, but it means opening up the oven more than you should and taking the risk of damaging it by sticking it into oil that is way too hot. So, it is best to get one of each kind if you like to do all kinds of cooking. Since I like to bake, grill, fry, and make candy, I have several. I even have an oven thermometer to ensure it is cooking at the right temperature.
So, the instant-read thermometer is a probe that can tell you the temperature instantly by inserting it into the thickest part of the meat or baked goods. You cannot leave them in while baking, though. It reads the temperature in seconds, and then remove it. A meat thermometer comes in two forms. One is a dial form that you insert in the meat and leave it in while you bake. You have to peek inside to read the dial and check the temperature, though. It is usually large.
I use the other version of meat thermometer. It is digital and has a long heat-proof wire with a probe that you insert into the meat. The other is attached to a magnetic base, and you keep it on the stove. It tells you the temperature at a glance. A candy or deep-frying thermometer is made of glass and metal, so it does not break. It is for higher temperatures above 300 degrees F.
Recipe variations and add-ins:
- Different meat: The sauce also works great with chicken. I tried it with boneless chicken breasts, and it was amazing.
- Harder booze blueberries: Make your blueberries even more boozy with bourbon or whiskey instead of wine. Any brand or flavor.
- Other berries: Instead of blueberries, you could also use blackberries, raspberries, or strawberries.
- Different fruit: You have probably already had apples on your pork chops before. Why not add some, or other fruits like peaches, pears, pr pineapples into the mix?
- Spicy chops: Make these pork chops even spicier with some seriously hot ghost peppers. Be ready with some cold lemonade, orange juice, milk, or tequila.
Serving suggestions:
Blueberry pork chops go great with all sorts of side dishes.
- I serve mine on top of mashed sweet potatoes with a side of grilled asparagus.
- To drink, you can serve the adults blueberry margaritas, and the kids can have blueberry lemonade.
- On the side, serve everyone a salad made with romaine lettuce, fresh tomatoes, onions, and blueberries.
- Any blueberry dessert would go great with this meal from ice cream to blueberry pie, and blueberry zucchini cake.
- If you are in a hurry, use my easy homemade blueberry sauce instead of making the one in this recipe. It only has three ingredients.
Frequently asked questions
Why are my grilled pork chops so dry?
It is very easy to overcook pork chops when grilling them, especially with so much worry about foodborne illnesses and bacteria. It is okay to worry, but it is not okay to cook the meat until all the juices are sucked out of it. Even if you overcook it for a few minutes, pork will dry up quickly, turning it rough and chewy. Pork chops are lean, so they do not have a lot of fat to keep them from drying out. When grilling, I always choose chops with bones because they are juicier and have to be at least one and a half inches thick.
What temperature should pork chops be cooked to?
To be safe, use a meat thermometer and remove them when they reach 143 degrees F. They will finish cooking to 145 degrees F as they rest. I would remove them when they reach 140 degrees F if you are cooking outside and covering them with foil. Since you are going to let them rest for 10 minutes, they will continue to cook and be at least 145 degrees F by then. If not, you can always cook them a little longer, but you cannot uncook them.
Should I sear the pork chops before grilling them?
If you were going to bake them, cook them in the instant pot, or put them in a slow cooker, I would say yes. Searing the pork chops will keep the juices inside, which will keep them from drying out. However, you can do this right on the grill while making those attractive grill marks that restaurant cooks are famous for. Just make sure your grill is hot enough and you spray it with oil. Then, place the chops on it and sear for about two minutes before turning halfway and cooking for another two minutes. Flip them over and do it again.
How to store:
- Refrigerate: Store leftovers in the fridge in an airtight container for up to four days.
- Freezing: For longer, you can store them in a freezer bag for up to three months.
- Defrost: To get the best texture and flavor, make sure you thaw them overnight in the fridge.
- Reheating: Reheat your leftovers in the microwave for 45 to 90 seconds.
More recipes for pork chops:
Recipe tips:
- To ensure that your pork chops do not overcook, use a thermometer and remove them when they reach 140 degrees F.
- Use the correct thermometer for the job. For this recipe, you should use a meat thermometer.
- Before grilling, you could also soak your pork chops in salt water or vinegar marinade for at least 30 minutes.
- The thicker your pork chops, the juicier they will be. Try to find some with marbling, too.
- Sear chops on the grill before cooking them to keep the juices inside where they belong.
- Use food-grade gloves to protect your skin when handling peppers.
Blueberry Pork Chops
Ingredients
- 4 bone-in pork chops 1½ inches thick
- 3 tablespoons olive oil divided
- 1 large shallot diced
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1/4 cup dry red wine
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 cups fresh blueberries
- 1 chili pepper thinly sliced
- 1 1/2 tablespoon kosher salt or to taste
- 1/2 teaspoon black pepper divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar or to taste
Garnish:
- Fresh thyme
- Fresh rosemary
- Fresh lemon peel
- Grilled lemon halves
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the diced shallot, chopped thyme, and rosemary, and cook, stirring often, until softened, about 2-3 minutes.
- Add wine, lemon juice, and lemon zest, and bring to a simmer over medium heat. Simmer until the mixture is almost entirely reduced, 2 to 3 minutes. Ensure to stir occasionally.
- Stir in blueberries, chili pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the blueberries burst and the sauce thickens, about 6-8 minutes.
- Remove from heat and stir in balsamic vinegar and brow sugar to taste.
- Preheat a gas or charcoal grill to medium-high heat (400°F to 450°F).
- Par-dry the pork chops and season them with the remaining oil, salt, and pepper.
- Grill the pork chops for 10 minutes, flip, and grill for another 10 minutes, or until a thermometer inserted in the thickest part of the meat registers 130°F to 135°F.
- Remove the meat from the grill to a plate, cover it with aluminum foil, and let it rest for 10 minutes.
- Serve the pork topped with the blueberry sauce on top of mashed sweet potatoes. Garnish with thyme and rosemary sprigs, lemon peel, and grilled lemon halves.
