Pork Chops with Blueberry Mostarda

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

Leave a Reply

Your email address will not be published.