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