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updated: 9/5/2012 10:14 AM

Blueberry Pork Chop Confusion with Kale, Blueberry and Walnut Toss

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  • Ronald Nunes created a blueberry salsa for his grilled pork chops and serves it with a nutty kale salad.

      Ronald Nunes created a blueberry salsa for his grilled pork chops and serves it with a nutty kale salad.
    Mark Welsh | Staff Photographer


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.

Serves four.

Ron Nunes

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