6 (1-inch thick) pork chops
2 cups blueberries
1/4 cup firmly packed light brown sugar
2 tablespoons dry white wine
2 tablespoons white wine vinegar
3 tablespoons whole grain mustard
Salt and pepper
Heat grill to medium high. Season pork chops with salt and pepper.
In a saucepan, combine 1 1/2 cups blueberries with the next 4 ingredients. Stir to mix and bring to a simmer over medium heat. Cook, stirring occasionally, until the berries begin to pop. Remove about 1/4 cup of the mixture from the pan, then stir in the remaining berries and remove from the heat. Season with salt and pepper.
Cook pork chops about 4 minutes on each side, then brush with the reserved blueberry mixture. Finish cooking them to desired doneness. Serve pork chops with mostarda spooned over.
Recipe and photograph by Sara Newberry