July is National Blueberry Month! I really love blueberries. As a kid it was just blueberries in baked goods like blueberry muffins, but now as an adult I really enjoy just snacking on fresh blueberries even. This week’s infographic is about the healthy facts on blueberries courtesy of the US Blueberry Council. I see that I’m not the only one eating blueberries either as the infographic shows a huge increase in production and consumption from 1995 to 2015. These little globes of delight have virtually no fat, full of fiber, vitamin C, and manganese plus they are great for your heart and brain! Check out the infographic for details about this healthy fruits.
While I normally only post infographics on Saturday, this week I am giving you a bonus recipe too, Grilled Blueberry Pork Chops! Pork is one of those proteins that pairs really well with many different fruits and I loved this one to share since it had blueberries in it. The full recipe is below. Make sure you check out my recipe to make your own Greek Yogurt Smoothie Packs for the freezer which are great with blueberries too.
Are you a blueberry fan? What is your favorite way to eat them?[signoff]
Today’s BONUS RECIPE! Grilled Blueberry Pork Chops
Grilled Blueberry Pork Chops
- 4 pork loin chops, preferably bone-in, about 1 1/2 inches thick
- Extra virgin olive oil
- 1/2 teaspoon smoked salt, plus salt for the chops (see tip 1 below)
- 1 pint blueberries
- 1/2 cup maple syrup (see tips 2 below)
- 6 ounces pancetta, cooked crisp and broken up
Preheat grill for combination direct and indirect cooking. The indirect zone should be around 500°F. While grill is heating, lightly brush chops on all sides with olive oil and sprinkle with salt.
Leave chops sitting at room temperature while grill is getting ready, up to 20 minutes. Wash blueberries and measure out other ingredients.
Grill pork chops over direct heat about 2 minutes per side and transfer to indirect cooking zone. Close grill and cook chops about 20 minutes, turning once halfway through, until instant-read meat thermometer measures 155°F when inserted away from bone.
Once chops are moved to indirect zone, combine maple syrup, blueberries and smoked salt in large saucepan (although ingredients would easily fit in smaller pan, broader bottom should help reduce sauce more quickly) and bring a strong simmer over medium heat.
Tip 1: If you don’t have smoked salt it is okay, use a bit of what salt you have on hand for now. However, smoked salt is fantastic. You can buy it in gourmet shops or online or you can even smoke your own. I will have to have Hubby make up another batch of smoked salt and share the process/recipe here on my blog soon.
Tip 2: Adjust the amount of syrup as needed to fit your taste. Some folks have a sweeter tooth than others. The salt and pancetta in the sauce will help balance the sweetness of the syrup a bit, but you can always cut back on the amount of syrup and add a bit of water or even stock if you still want more liquid. You really should get real maple syrup also, not the stuff most of us put on pancakes which is just flavored.
Stir sauce frequently and avoid a rapid boil. If bubbles begin to build on top of bubbles, lower heat to avoid burning sauce. When cooked to 155°F internal temperature, remove chops from grill and transfer to plates.
Let chops rest 3 to 5 minutes. Stir cooked pancetta into blueberry sauce.
Top chops with sauce and serve.
Recipe courtesy of Kalamazoo
© 2015, Robyn Wright. All rights reserved.