GRILLED PORK CHOPS WITH BLUEBERRY SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.
- To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 596 milligrams, Sugar 10 grams
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- 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 chile, adobo sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until blueberries burst and sauce thickens slightly, about 6 minutes. Remove from heat. 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. Season with kosher salt to taste.
- 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. 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.
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