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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Slow Cooked with a Little Spice - Salsa Verde Pork Carnitas (prepared in a crock pot)

I love using my crock pot, but I get tired of so many recipes using cream of something. I realize half the reason we use crock pots is so we can just toss in all the ingredients, and forget about it. But, I think crock pot recipes always come out better when there is a good mix of both fresh and prepared ingredients.

With that in mind, I created this Salsa Verde Pork Carnitas recipe. I love the slow roasted pork we get at our favorite Mexican restaurant. But trying to recreate it at home means I have to stay in the house with the boys, while the pork slowly roasts in the oven all day. No thanks! The crock pot was my perfect solution.

When making the carnitas, you can control the heat. I don't use the jalapenos, but included them as an optional ingredient for those who like a spicier dish. By using a mild salsa verde, the recipe still has flavor, but isn't too spicy for my little ones to enjoy. Feel free to use whatever spice level you prefer.

Salsa Verde Pork Carnitas (prepared in a crock pot)
serves 4-6

* 3 pounds pork tenderloin roast or pork butt (or similar cut)
* 16 ounce jar of salsa verde (green salsa)
* fresh juice from 1/2 large lime
* 2 tablespoons fresh cilantro, chopped (roughly, a handful chopped)
* 1/4 cup brown onion, chopped
* 2 cloves garlic, finely chopped
* 1/2 teaspoon ground cumin
* salt and pepper to taste
* Optional* diced jalapenos (add to your spice preference)



Directions:

Place pork in crock pot. Pour salsa over pork. Evenly distribute remaining ingredients over the top of the pork and in the salsa. Cover crock pot and cook on high for 6-8 hours. Every few hours spoon sauce over the top of pork (I know it goes against most "crock pot rules"). When cooking is complete, remove the pork and place on a cutting board. Shred pork with a fork or roughly chop with a knife. (the tenderness varies depending on the cut of pork). Return the pork to the sauce. Cook on low for 20-30 minutes.

Serving suggestion: Serve on warm tortillas, garnish with sour cream, chopped onion, fresh cilantro and shredded cheese. Black beans and rice make an excellent side.

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A Tuscan Dinner - Tuscan Pork Chops, Parmesan White Beans, Grilled Vegetables

Several years before kids, my husband I took the trip of a lifetime to Italy with our family and friends. All 17 of us, ate our way through Rome, Tuscany, and Venice. We had the rare opportunity to live the "Italian Dream" when we stayed in a beautiful Tuscan Villa. We cooked amazing meals, drank the best wine, and enjoyed all that Tuscany had to offer. Ahhh ... the memories ... I want to go back!!!

Although we cooked most of our own meals at the villa, we did venture out to the local polo club for dinner one night. It was by far the most amazing take on simple cooking I've ever seen. Nothing fancy, just fresh, simple ingredients prepared in a way only the Italians can master ... or so I thought.

Upon our return to the states, my husband and I longed for that taste of Tuscany. So what better way to relive the trip, than to cook up the memories. Over the years we've recreated this meal more than a dozen times, and it always brings us back to that trip of a lifetime. On that note, it only seems appropriate that I share our "Tuscan Dinner" as my first recipe post. Salud!

A Tuscan Dinner
serves 4

Tuscan Pork Chops
4 double cut, thick, bone in pork chops
5-6 cloves garlic
1 sprig fresh rosemary, finely chopped
Fresh ground salt and pepper to taste
Extra Virgin Olive Oil (EVOO)

Peel garlic. Use half as a fresh rub; rub over both sides of the chops. Finely chop the remaining garlic and press into the chops. Sprinkle rosemary, salt and pepper over both sides of chops.

Heat grill to medium-high heat. Sear both sides of the meat. Reduce grill heat to medium. Grill until chops are cooked through. Approximately 5-7 minutes per side.

Plate chops, and drizzle with EVOO

Parmesan White Beans
2 cans white cannellini beans (I like the ones from Trader Joes)
1/2 cup freshly shaved or grated parmesan (or more ... I like cheese!)
Extra Virgin Olive Oil

Preheat Oven to 375

Drizzle EVOO into the bottom of a small baking dish. Drain beans well (do not rinse), and empty into dish. Top with fresh grated/shaved parmesan cheese. Drizzle a little more olive oil over the top and sprinkle with a little salt and pepper (l like to use fresh cracked).

Baked for 25 minutes or until cheese is slightly golden and a little "crust" has formed over the beans.

The last time I made this meal, I served it with grilled asparagus, but you can really choose what ever veggie you like or have on hand ... italian squash goes really well too! Just add a little EVOO and the same spices used on the pork chops, and throw the vegtables on the grill a few minutes beore the pork is finsihed. You'll have the perfect Tuscan dinner!