I’m lucky enough to have a great dad. And this Father’s Day, we celebrated in Des Moines, their new residence! Well, since my dad is a baseball nut, we made our way to Centro for a nice brunch and then to the Iowa Cubs game with Max’s parents for our Father’s Day celebration. Although it was steamy at the ballpark, we stayed through the whole game, and (BONUS!) the Cubs won!
After finishing the game, we parted ways with Max’s parents and headed to Gateway for my dad’s dinner request: pork chops. While he grilled the chops to perfection (sear on both sides for 2 min over high heat, then lower heat to cook through), my mom made a blueberry-balsamic sauce (recipe below) and sautéed zucchini and squash as a side. A delicious end to a perfect day!
Pork Chops with Blueberry-Balsamic Glaze
- 1/2 cup minced shallots
- 1 jalapeño, seeded and minced
- 2 T olive oil
- 2 cups fresh blueberries
- 1/4 cup balsamic vinegar
- 1/4 cup packed brown sugar
- 1 T Dijon mustard
- 1/2 t garlic powder
- 1/2 t salt
- 1/2 t pepper
- 4 bone-in pork chops
For the blueberry-balsamic glaze, my mom sautéed shallots, jalapeño, and olive oil. Then, add blueberries, Dijon mustard, balsamic vinegar, brown sugar, salt, pepper, and garlic powder. Cook for a few minutes until it thickens, and then purée in food processor and return to stove. Baste pork chop with sauce and top finished chops with additional sauce.