Blueberry Balsamic Pork Chops
4 Pork Chops
3 tbsp Butcher’s Blend Spice Rub
3 tbsp Wild Rosemary EVOO, plus extra
1/4 cup Butter, cold
1 lb. Blueberries, fresh or frozen (about 3 cups)
½ Red Onion, minced
¼ cup Heavy Cream
1 tbsp Mediterranean Rosemary Rub
2 tsp Fresh Rosemary, chopped fine
2 tsp Rosemary Sea Salt
Warm a little olive oil in a small saucepan. Add onion and cook over medium-low until onions are soft and caramelized.
Add rosemary and blueberries. Cook until berries are very soft. Add balsamic, rub, and salt. Cook down until sauce thickens slightly.
When sauce is beginning to thicken, remove from heat. Add heavy cream, pouring it in slowly while whisking to prevent any curdling. Season with black pepper and more salt as needed.
Meanwhile, remove pork chops from package and rub all sides with Butcher’s Blend Spice Rub. Set aside.
Preheat oven to 350F.
Warm olive oil in a grill pan or cast iron skillet. When pan is very hot, add pork chops. Cook for 30 seconds on each side, then place butter into pan with the pork chops, cover, and place in oven for 10 minutes more, or until pork reaches an internal temperature of 145F. Remove from oven and let rest 10 minutes.
Season pork chops with more salt as necessary and serve with the blueberry sauce. Enjoy!