Blueberry Ginger Glazed Pork Chops

Don’t put away those grilling tools yet, people! It’s finally cooling down outside and you can actually enjoy grilling without having to escape back to air conditioning. We want to savor that smoky, outdoor grill taste for as long as we can, and here’s a perfect recipe to incorporate those summer flavors into your fall dishes.

In the summer we love visiting our local blueberry patch, where we can find homemade blueberry preserves and buy bundles of blueberries to freeze and enjoy through the fall and winter months. If you can’t find a local blueberry patch don’t worry, local supermarkets should carry blueberry preserves and blueberries year round.

We are firm believers that eating seasonally and locally are better for you and your tastebuds. So, we decided to pair this blueberry ginger glaze with pork chops, which are one of those proteins that work very well with fruit glazes and sauces. The unique combo makes for a delicious result.

Just try it for yourself!

Watch on YouTube here!

BLUEBERRY GINGER GLAZED PORK CHOPS

INGREDIENTS

• 16 oz. Bare Bones Beef Bone Broth
• 1-2 lbs. pastured pork chops
• 5-6 oz. blueberry preserves (your level of sweetness)
• 1/4 cup sherry or red wine
• 1 shallot, peeled & chopped
• 1 tbsp. fresh thyme, chopped
• 1 tbsp. fresh ginger, peeled % minced
• 1 tbsp. grass-fed butter or ghee
• 1 tsp. Celtic sea salt

Method

Combine blueberry, ginger, shallot, thyme, fat and salt in a small sauce pan over medium heat. Stir and let sweat for 10 minutes. Add wine and increase heat to medium-high.

Let wine cook until reduced by half, about 5 minutes.

Add bone broth and reduce heat to medium heat until liquid is simmering.

Heat grill or oven to 350 F.

Gently simmer on medium/medium-low heat, stirring frequently to prevent burning, for 10 minutes. Transfer mixture to blender and puree smooth. *Make sure to hold blender top on tightly with towel to avoid warm liquid splashing out (this definitely didn’t happen to us during this video shoot, nope, no way Jose).

Pass puree through strainer back into sauce pan and return to stove over medium heat. Once liquid begins simmering, reduce heat to medium-low heat and simmer until liquid coats the back of a spoon (roughly 15 minutes).

Arrange pork, evenly spaced on the grill or on a baking sheet. Cook for 20 minutes, brushing with sauce and turning regularly for even cooking, and to prevent burning. Cook thoroughly, to an internal temp of 165 F.

Serve, nosh and lick your fingers!

We’re excited to share our recipe with you. We hope you enjoy it and would love to see how your dish turns out, share it on Instagram and tag us with @barebonesbroth.