Number of Servings: 4-6
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
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.