Description
Juicy pork chops glazed in a tangy-sweet blueberry balsamic reduction and finished with thyme butter. This dish is elegant yet simple perfect for a weeknight dinner or special gathering.
Ingredients
For the pork chops:
– 4 boneless pork chops (1 inch thick)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 tbsp unsalted butter
For the blueberry balsamic glaze:
– 1 cup fresh or frozen blueberries
– 1/3 cup balsamic vinegar
– 1 tbsp honey or maple syrup
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 2–3 sprigs fresh thyme
– 1 tbsp cold unsalted butter
Optional garnish:
– Fresh thyme sprigs
– Extra blueberries
Instructions
1. Season pork chops with salt and pepper and let rest at room temperature for 10 minutes.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until golden brown and cooked through (internal temp 145°F).
3. Transfer the pork to a plate and tent with foil to keep warm.
4. In the same pan, add blueberries, balsamic vinegar, honey, Dijon mustard, garlic, and thyme sprigs.
5. Simmer over medium heat, gently mashing some of the blueberries, until the sauce thickens (about 5–7 minutes).
6. Remove thyme sprigs and swirl in the cold butter until glossy.
7. Return pork chops to the pan or plate and spoon sauce over the top.
8. Garnish with fresh thyme and extra blueberries if desired.
Notes
– Bone-in pork chops can be used but may require a few more minutes of cooking.
– For a smoother sauce, strain out blueberry skins before serving.
– Sauce can be made ahead and stored in the fridge for up to 2 days.
– Excellent served with mashed potatoes, wild rice, or roasted sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: blueberry pork chops, balsamic glaze pork, pork chops with blueberry sauce, thyme pork chops, skillet pork dinner