Fire up your grill with these marinated Blueberry and White Pepper Pork Chops. The lightly sweet marinade caramelizes on the pork chops on the grill and the Blueberry Pico served on top brings a bright, contrast that will make your taste buds wanting more!
With the unofficial start of summer beginning this weekend, I've joined up with some of my blogging friends to share some great BBQ recipes this week. While I do love to grill and smoke all year long, there is something nice about having May arrive and not having to worry about pushing snow off my grill...
One of my favorite things to grill are pork chops. They are a quick 15 minute meal on the grill and they are so versatile for any flavor profile you're craving. My number one tip for grilling pork chops is to take them off at 145°F and then let them rest a few minutes before serving.
I also love to marinade or brine my pork chops. This is as simple as starting the marinade as you turn on your grill to warm up, or having them marinade for a few hours. The inspiration behind this recipe was Blueberry and White Pepper Not Ketchup. This sauce is made from blueberries, mustard, and a little bit of white pepper. I thought this flavor combination would be perfect for a pork chop marinade so I combined the sauce with a little bit of apple cider vinegar and had my chops marinade in the sauce for a couple of hours.
To compliment the marinaded pork chops I decided to make a quick blueberry pico de gallo to bring it all together. This dish is the perfect way to celebrate National BBQ Month and summer.
Grilled Blueberry and White Pepper Pork Chops
1 tsp Apple Cider Vinegar
4 ]Pork Chops
1/2 cup Blueberries, fresh
1 cup Pico de gallo
After the chops are marinated, remove the chops and discard the marinade. Place chops on high heat and sear each side 1-2 minutes. Then turn temperature down to medium-low heat, or move to indirect heat and grill 3-4 minutes per side (depending on size of pork chop) with lid closed. Remove pork chops when they reach 145°F and let them rest a few minutes before grilling.
Serve chops topped with Blueberry Pico (combine blueberries and pico de gallo).
Be sure to check out all the other great recipes shared today as part of BBQ Week and sign up for the BBQ Week prize package below! What is your favorite thing to grill? Remember to Comment for a Cause!
See what the bloggers served up Monday for #BBQWeekAsiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
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Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D's Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Meat Lover’s Kebabs by Cindy’s Recipes and Writings
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
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