Grilled Pork Chops with Blueberry Compote

What a great dish to introduce summer. Crack open your grill people! Toby is usually the resident griller in our family and he does such a great job. My twist on these pork chops came from him so I can't even take full credit for it.Read on and you will learn the secret! And if you don't have a grill you can always use a grill pan or bake the pork chops in the oven.

Before I share this awesome recipe, let's recap the yummy treats I ate this week with WIAW ( some healthy...some not so much.)!

The Healthy: My favorite salad. Delicious organic romaine lettuce with olive oil and lemon juice. Sinple

Fresh Oysters from Cape Cod, Massachusetts. Briney and delicious!

Alexia Sweet Potato Tots. Do these count as being healthy? They are delicious and my favorite with Whole Foods ketchup.

Not so Much: Cinnamon roll at IKEA. We cannot go there without getting one. Hey, at least I split it.

Fish Tacos. So good! Fried fish with all the fixings. Thank you Cape Cod for delicious seafood.



On to the grilled pork chops! I followed a recipe from Rachael Ray, mainly for the fresh blueberry compote. This compote had such great flavor. I added a serrano pepper to add some spice to balance out the sweet. If your family isn't into spicy, just leave it out. This compote would also be delicious on breaded or grilled chicken or even over polenta.

Are you ready for Toby's secret pork chop recipe? Put some bread crumbs in a dish with some parmasean cheese then roll the sides of the pork chops in the mixture. The fat of the pork chops makes the bread crumbs super crispy and delicious! Try it!

Grilled Pork Chops with Blueberry Compote 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

•  Extra Virgin Olive Oil( eyeball it)
• 1 small red onion, thinly sliced
• 1 pt. blueberries
• 2 tbsp. sugar
• 1 lemon, zested and juiced
• 3 sprigs thyme
• Salt and pepper
• 4 bone-in, 1/2-inch-thick pork chops (7 oz. each)
• 2/3 cup flat-leaf parsley leaves, chopped 

Directions: 

Preheat a grill. Meanwhile, in a medium skillet, heat 1 tbsp. EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and 1/2 tsp. pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.
** ( add chopped jalapeno or serrano for some spice.)

Brush the pork chops with 2 tbsp. EVOO and season with salt and pepper.
Optional: Roll sides in bread crumbs and Parmesan  as I did)

Pre-Grill. We used Alderwood Smoked Salt and BBQ Rub

Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand. Let pork rest for five minutes. Cut on the bias and spoon compote over pork.