Grilled Pork Chops with Blueberry Mostarda

Blueberries are a late spring treasure in Louisiana. Able to flourish just about anywhere in the state (save the deep Southern parts) and quite forgiving with daylight requirements, blueberry bushes are beautiful, and the fruit is delicious. While most of the sweet little berries end up in desserts and tart jams, we took a savory approach with an Italian-inspired blueberry mostarda. It is an ideal accompaniment to grilled pork and chicken and will keep for a few weeks in the refrigerator.

Grilled Pork Chops with Blueberry Mostarda
Serves 4
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  1. 2 cups blueberries, divided
  2. ¼ cup firmly packed dark brown sugar
  3. 2 tablespoons white wine
  4. 2 tablespoons white wine vinegar
  5. 3 tablespoons whole grain mustard
  6. 1¼ teaspoons kosher salt, divided
  7. 4 (8-ounce) 11/2 inch thick bone-in pork chops
  8. ½ teaspoon ground black pepper
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Spray grill rack with nonstick, nonflammable grill spray. In a small saucepan over medium-high heat, add 1 cup blueberries, sugar, wine, vinegar, mustard, and ¼ teaspoon salt. Bring to a boil,
  3. reduce heat to medium; simmer until blueberries pop, about 10 minutes. In a small bowl, reserve 1/4 cup blueberry mixture.
  4. Stir remaining 1 cup blueberries into the mostarda, and cook 5 minutes more. Remove from heat; set aside blueberry mostarda for serving.
  5. Season pork chops with 1 teaspoon salt and pepper, and brush each side with reserved blueberry mixture.
  6. Cook pork chops about 5 minutes per side, or until an instant-read thermometer reads 145° when inserted in the thickest part, brushing with reserved mixture each turn. Serve with blueberry mostarda.
Louisiana Cookin


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