Grilled Pork with Blueberry Barbecue Sauce

If there is one fruit that my kids are obsessed with, it's blueberries. So when I came across this recipe, I knew that I had to give it a try. The original recipe called for salmon, which I think would have been delicious, but I happened to have thin cut pork chops on hand, so I gave it a try. The combination, of sweet and savory was amazing, and even my "I don't like sauce" child gave it a try and liked it! My only complaint with the recipe is that it really didn't make enough ... If I was making it for 4 adults, I think I would double the recipe. But maybe that's just me ... I always like to have a little more than not enough. All in all, this recipe was simple to make and definitely added some unexpected flavor to my rather boring pork chops!

Grilled Pork with Blueberry Barbecue Sauce
adapted from Pink Parsley

Directions:

4 thin cut pork chops (any cut will do)
kosher salt and freshly ground pepper
1/2 cup fresh blueberries, rinsed and patted dry
1/3 cup ketchup
1 Tbs apple cider vinegar
1 Tbs balsamic vinegar
2 Tbs brown sugar
1/4 tsp garlic powder
2 Tbs grated onion
1 tsp Dijon mustard
1 tsp Worcestershire sauce
pinch red pepper flakes

Prepare grill to medium-high heat, and let heat.

Season pork with salt and pepper to your liking.

In a medium saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 10 minutes. Use the back of a wooden spoon to mash them, then add the ketchup, vinegars, brown sugar, garlic, onion, mustard, Worcestershire sauce, and red pepper flakes.

Whisk well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10-20 minutes. The sauce will be thicker and clumpier than traditional bbq sauce.

While sauce thickens, grill pork chops. If using a thin cut chop, it should take 3-4 minutes per side. Thin chops should be grilled hot and fast. Thicker cuts will take a little longer and should be grilled at a slightly lower temperature.

Remove from grill, top with sauce, and serve.

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