Grilled Pork Chops with Burst Blueberry Sauce
Gorgeous summer fruit and grilling are at the heart of writer Nicole A. Taylor's Juneteenth menu. Here, she takes blueberries for a savory spin, blending the berries with shallots, thyme, and chipotles in adobo to create a sticky sauce that showcases the floral notes of the fruit, while red wine and balsamic vinegar add a tart backbone that brings the flavors into focus. This sauce pairs beautifully with almost any grilled meat; here Taylor spoons it over juicy grilled pork rib chops. Summer berries tend to be sweeter; if you're cooking this recipe with out-of-season berries, gradually add sugar as needed.
Blueberry sauce may be stored in an airtight container in refrigerator up to 3 days. Let come to room temperature before serving.
Richly fruity Napa Valley Zinfandel: Brown Estate