Boneless Pork Chops with Blueberry Sauce

Thick-cut pork chops basted with garlic and rosemary, served with blueberry and port wine sauce.

Ingredients

• Pork — 6, 8-10 oz Thick-Cut Boneless Pork Chops
• Pork — 2 Tbsp Extra Virgin Olive Oil
• Pork — 1 Sprig Fresh Rosemary
• Pork — 2 Garlic Cloves (not peeled) Gently Cracked
• Pork — 2 Tbsp Salted Butter
• Pork — Kosher Salt to Season the Pork Chops
• Pork — Coarse Ground Black Pepper to Season the Pork Chops
• Blueberry Sauce — 1 pt Fresh Blueberries
• Blueberry Sauce — 2 Tbsp Granulated Sugar
• Blueberry Sauce — 3 Tbsp Mirin
• Blueberry Sauce — 3 Tbsp Blueberry Vinegar or Balsamic Vinegar
• Blueberry Sauce — ½ cup Port Wine
• Blueberry Sauce — 1 Tbsp Salted Butter
• Blueberry Sauce — ½ Sprig Fresh Rosemary
• Blueberry Sauce — Kosher Salt to Taste
• Blueberry Sauce — Coarse Ground Black Pepper to Taste

Method

1. PREPARE: Remove the pork chops from the refrigerator 30 minutes before cooking. Preheat the oven to 375°F.
2. MAKE THE BLUEBERRY SAUCE: Combine the blueberries, sugar, mirin, vinegar, port, rosemary, salt and pepper in a medium saucepan. Bring to a rolling boil, then reduce the heat and gently simmer for 15–20 minutes, until reduced by at least half and thickened. Remove from the heat and slowly stir in the sauce butter. Set aside to cool slightly.
3. SEASON AND SEAR: Trim excess fat from the chops, pat dry and season both sides with salt and pepper. Heat a large sauté pan or cast-iron skillet over high heat, then add the olive oil. Sear the first side for 3–5 minutes, until a brown crust forms.
4. BASTE: Flip the chops and add the cracked, unpeeled garlic, rosemary and butter from the pork ingredients. Once the butter melts, spoon it over the chops a few times.
5. BAKE: Transfer the chops to a sheet pan fitted with a drip tray. Pour the pan liquid over them. Bake on the middle rack for about 15–20 minutes, until the center reaches 145°F.
6. REST AND SERVE: Loosely cover with foil and rest for at least 10 minutes. Serve with the blueberry sauce.