4 bone-in 1½-inch thick pork chops
1 cup blueberries
½ cup dark rum
¼ cup lemon juice
2 cloves garlic
2 tablespoon brown sugar
1 tablespoon diced red onion
1 tablespoon Holland House Sherry Cooking Wine
1 tablespoon white vinegar
2 cups blueberries, coarsely chopped
1½ seeded and ribbed jalapeño peppers, chopped fine
1/3 cup diced red pepper
¼ cup diced red onion
3 tablespoons chopped cilantro, divided
½ teaspoon kosher salt
¼ cup fresh lemon juice
Kale, Blueberry and Walnut Toss (recipe below)
For the marinade: Place all marinade ingredients in a blender or food processor and process on high 30-45 seconds until all items are blended.
Pat dry chops; lightly salt and pepper lightly to both sides. Place chops in large freezer bag and add marinade and refrigerate 1 to 4 hours
For the salsa: In glass bowl, combine the blueberries, peppers, red onion and half the cilantro; toss to combine. Add lemon juice and sprinkle with salt. Cover with plastic wrap and refrigerate 1 hour. Will hold up to 5 hours.
Clean preheated grill and oil grates and heat grill to 450 degrees.
Place chops on preheated grill for 2½ minutes. Turn 45 degrees for grill marks. Grill for 2½ minutes. Flip chops and repeat process.
Reduce grill heat to 350 degrees. In 10-15 minutes or when center of rib chop attains 153 degrees, remove from grill, place on plate, tent with foil and let sit for 10 minutes
To serve: Place each chop on a plate. Toss blueberry salsa and place on top of chops. Sprinkle with remainder of cilantro, a fresh squeeze of lemon juice and salt & pepper to taste. Serve Kale, Walnut and Blueberry toss on the side.