Number of Servings: 4-6

Ingredients:

For the Pork Chop Marinade:

2 clove garlic, minced

¼ cup Flying Olive Herbs de Provence Extra Virgin Olive Oil

¼ cup white wine

2 tsp dried thyme or 1 t sp fresh thyme

1 Tbsp freshly ground black pepper

8 boneless center loin pork chops

For the Blueberry Balsamic sauce:

3 Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil

2 cloves minced garlic

½ cup white wine or chicken stock

1 tsp fresh thyme leaves stripped from their stems or ½ tsp dried thyme

¼ tsp freshly grated nutmeg

2 Tbsp Flying Olive Wild Blueberry Balsamic Vinegar

1 cup blueberries, fresh or frozen

1 Tbsp brown sugar or 3/4 tbsp of Splenda brown sugar substitute

3 Tbsp freshly squeezed lemon juice

1-2 tsp Flying Olive Butter Extra Virgin Olive Oil or 3 Tbsp butter

Salt and freshly ground black pepper

Directions:

Whisk together the marinade.  Place pork chops in a zip-lock bag and pour over marinade.  Let marinade in the refrigerator for 1 hour up to 24 hours, flipping bag occasionally.  Make the sauce by adding the Flying Olive Herbs de Provence EVOO, garlic, wine or chicken stock, thyme, and nutmeg in a small saucepan.  Simmer to reduce the volume of the sauce by half, about 5-10 minutes, stirring occasionally.  Add the lemon juice and 1 tsp of Flying Olive Butter EVOO and simmer for an additional 5-10 minutes or so until the sauce thickens.  It should coat the back of a spoon when done.  Taste (careful, it's HOT!), and add salt, pepper, and more Flying Olive Butter EVOO if needed.

Heat the grill to med-high.  Remove the pork chops from the zip-lock bag and discard the marinade.  Season the pork chops with salt and pepper.  Grill until the pork chops are cooked through.  Remove from the grill and let sit under a tent of foil for 5-10 minutes.  Spoon the sauce over the cooked pork chops and serve.

Submitted by Barb L.