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Pork chop with blueberry chimichurri
This bright and tart blueberry sauce pairs perfectly with pork chops.
YIELDS
4
Ingredients
Pork Chops
- 4 1-inch (2.5 cm) thick bone-in, centre cut pork chops, room temperature
- Salt and pepper, to season
- Vegetable oil, for grilling
Blueberry Chimichurri
- 2 cups (470 ml) blueberries, halved
- 1/2 cup (120 ml) cilantro leaves, chopped
- 1/2 cup (120 ml) parsley leaves, chopped
- 2 tablespoons (30 ml) fresh oregano, chopped
- 1 clove garlic, grated on a rasp
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
Directions
Pork Chops
- Preheat the grill to high.
- Season the pork chops well all over with salt and pepper.
- Lightly oil the grill before transferring the chops to the hottest spot. Allow grill marks to develop on the chops, for three to four minutes.
- Flip the chops and repeat, allowing grill marks to form on the other side, for three to four minutes more.
Blueberry Chimichurri
- In a large mixing bowl combine the blueberries, cilantro, parsley, oregano, garlic, olive oil, and vinegar. Season the mixture with salt and pepper.
- Allow the chops to rest for three minutes.
Serve
- Slice the chops against the grain and transfer them to serving plates. Top with a healthy dollop of Blueberry Chimichurri.
- Serve immediately. Enjoy!
