Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Chicken with Fresh Mixed Berry Sauce

Chicken with Fresh Mixed Berry Sauce

adapted from Rachael Ray in Season

You can use any combination of berries or just one kind depending on what you have on hand. Frozen berries may be used as well, just make sure there is no sugar added and watch the water content.

Makes 2 servings                                                1 WW Blue point / serving

1/2 cup fresh berries (blueberries, raspberries, blackberries)

2 tsp. sugar substitute

1 Tbsp. water

1/8 tsp. Kosher salt

2 boneless skinless chicken breasts

2 Tbsp. Tastealotta White Balsamic Raspberry or traditional balsamic vinegar

Cooking spray

1/2 medium onion, chopped

1/2  jalapeno pepper chopped

1 small clove garlic, minced

1. In a bowl, toss the chicken with the vinegar and let marinade for at least 10 minutes.
2. Preheat the oven to 425F.
3. In a small saucepan, bring the berries, sugar substitute, water and salt to a boil, stirring often and mashing some of the berries, until a sauce forms, about 3-4 minutes. Remove from heat.
4. In a skillet coated with cooking spray, cook the onion, garlic and jalapeno until the the vegetables soften, about 3-4 minutes. Transfer the mixture to a small bowl.
5. Remove the chicken from the marinade. Season with salt and pepper.
6. Coat the same skillet with additional cooking spray and cook the chicken about 2 minutes per side or until browned.
7. Place the skillet in the oven and cook until cooked through, about 20 minutes.
8. Divide the onion mixture and chicken between plates and top with the berry sauce.

Enjoy!