Grilled pork chops with huckleberry sauce
Ingredients:
2 1 Inch bone in pork chops
2 Tablespoons huckleberry jam (can use blueberry or blackberry too)
1/2 Tablespoon Worcestershire sauce sauce
1/2 Cup good chicken broth
Sea salt
Fresh pepper
2 Sprigs of thyme
1 Tablespoon butter
1 Small shallot, finely minced
Directions:
Season the chops generously with sea salt, pepper, olive oil & 1 chopped thyme sprig. Let the chops marinate for at least 30 minutes, or overnight in the fridge.
When ready to cook, take your chops out of the fridge and bring them to room temperature.
Melt the butter over a low heat and sauté the shallot, low and slow, until golden brown.
Add the huckleberry jam, Worcestershire sauce, thyme sprig, and chicken broth. Simmer the ingredients until nice & reduced. When reduced, remove and discard the thyme sprig, and set the sauce aside. (Optional: blend the sauce with an immersion blender if you prefer a smoother consistency.)
Grill the pork chops over a hot grill or fire, turning occasionally, until a thermometer reaches 145 degrees. Let the chops rest, untouched, for about 5 minutes before serving.
To finish, spoon the huckleberry sauce over the pork chops and serve.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
