Grilled Pork Chop With Blueberry-Stout Ketchup and Roasted Red Potatoes

Ketchup

12 ounces fresh or frozen blueberries

4 ounces sweet rice wine vinegar

4 ounces Guinness Stout or other dark beer

1/8 teaspoon each ground cinnamon, allspice, cloves and black pepper

1 teaspoon salt

Potatoes

1 Spanish onion, cut into strips

cup olive oil

1 tablespoon chopped garlic

4 ounces white wine

3 pounds red potatoes, quartered

3 sprigs of fresh rosemary, chopped fine

2 red bell peppers, cut into strips

Salt and ground black pepper to taste

Pork chop

4 bone-in pork chops (8 ounces each)

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons olive oil

For the ketchup: Bring all ingredients to a boil, simmer for 20 minutes stir frequently. Remove from the heat, allow to cool, stir and chill thoroughly.

For the potatoes: Heat the oven to 350 degrees.

Saute the onions in the olive oil in a saute pan; add garlic and cook until translucent. Add the white wine; remove from the heat.

In a large bowl, toss the potatoes with the herbs, red peppers and salt and pepper. Add the white wine mixture and toss. Lay the potatoes on sheet pans and roast 25-30 minutes, until the potatoes are soft.

For the pork chop: Combine all ingredients let marinate 10 minutes. Grill for 12-14 minutes over a medium high temperature grill. Serve with roasted red potatoes and blueberry-stout ketchup.

Serves four.

Chef Andrew Shedden, Onion Pub & Brewery, Lake Barrington