Delicious Pork Chops with Burst Blueberry Sauce

Impress your dinner guests with this incredibly delicious and fresh (but simple) recipe for Pork Chops with Burst Blueberry Sauce.


  • 2 ½ tablespoons olive oil, divided
  • 1 large shallot (about 2 1/4 ounces), finely chopped (about 1/3 cup)
  • 2 teaspoons finely chopped fresh thyme, plus thyme sprigs for garnish (optional)
  • ¼ cup (2 ounces) dry red wine
  • 3 cups fresh blueberries
  • 1 canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
  • 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more to taste
  • ½ tablespoon plus 1/4 teaspoon black pepper, divided
  • 1 tablespoon balsamic vinegar
  • Granulated sugar, to taste
  • 8 bone-in pork rib chops, cut 1 to 1½ inches thick
  • Flaky sea salt, to taste


  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 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.

  2. 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.

  3. Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired. Serve with blueberry sauce.

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