
GRILLED PORK CHOPS WITH BLUEBERRY BARBECUE SAUCE
Ingredients
Serves
4 medium pork chops
¼ cup (60 ml) olive oil
1 tbsp (15 ml) brown sugar
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) grainy mustard
4 garlic cloves, minced
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
BLUEBERRY BARBECUE SAUCE:
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
1 piece fresh ginger, about ½-in (1.25 cm), grated
3 garlic cloves, minced
3 cups (750 ml) BC blueberries
¼ cup (60 ml) maple syrup
4 tbsp (60 ml) apple cider or balsamic vinegar
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) molasses
1 tsp (5 ml) lemon juice
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
½ tsp (2 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2 ml) salt
½ tsp (2 ml) pepper
Instructions
- Place pork chops in a glass or ceramic baking dish, set aside.
- Whisk remaining ingredients together, except barbecue sauce, and pour over pork chops. Marinate for 1 to 4 hours.
- Preheat barbecue to medium-high.
- Remove pork chops from marinade and place on a lightly oiled grill. Grill pork chops until nicely browned and the internal temperature reads 145 F (63 C). Remove to a warmed platter and let rest for 5 minutes. Drizzle warmed Blueberry Barbecue Sauce over the chops and serve.
- To make BLUEBERRY BARBECUE SAUCE: In a large skillet, heat olive oil and add onion, ginger and garlic and cook until the onion is softened. Add remaining ingredients and gently combine.
- Simmer over medium heat until sauce is slightly reduced and bubbling. Remove from heat and let cool.
- Purée half of the sauce in a blender until smooth and combine with finished sauce. Store in refrigerator until ready to use, for up to 2 weeks. Warm before serving. Makes 4 cups (1 L).