I love Pork and so do my kids, hopefully you do too.

  When we first started dating, my husband and I bonded over FOOD.  What can I say, we both really love food! We were both a bit heavier in our younger twenties mostly due to food and MAYBE the many drinks we might have consumed with it but really that's not important.  One thing we definately agreed on was pork...we loved it!  Hell, one year for Halloween I was a pig with the butcher pattern all over me and Damon was a butcher (if you're lucky I may post a picture).  That's how much we like pork!  

  Thankfully our children also enjoy the other white meat just as much.  If they didn't, I would seriously question if they were mine!    The meal my kids will always eat is pork and this is one of our favorites.  It's super easy, even my friend who can't cook was able to prepare this dish for his wife, so anyone can do this!

  I almost always have frozen berries in the freezer so I sometimes substitute with blackberries but really we like the blueberries best.  You could likely use fresh blackberries or blueberries too but I would add a little more than the frozen. 

  Not sure why but I will post the Halloween picture supporting our pork obsession! Yes, it is an actual butcher scene not intended for all audiences.  Did I mention we bonded over Halloween too???  We like to dress up every year.  Maybe, just maybe, around Christmas I'll post the picture from another Halloween...I'll think about it.  If you couldn't get the hint it is a Christmas themed costume.

  Anyway, back to cooking.  I like my pork chops slightly pink in the center.  Cooked not raw, but not overcooked to the point that it is dry, tough and hard as a rock.  If that is how you prefer your pork chops, more power to you but I think you're missing out.  Pork chops do not need to be cooked well done but feel free to cook them longer if needed, but please know that you will lose the juiciness that makes pork so delicious and that would be a tragedy!

Blueberry Balsamic Pork Chops 

Serves: 4-6

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 5 thick cut pasture-raised pork chops
• 1 TBSP bacon fat or olive oil (I do a a little of both)
• 1/2 cup of Balsamic Vinegar
• 1/2 cup of frozen blueberries (or blackberries)
• 1/2 tsp of dried thyme
• 1/2 tsp of paprika
• 1/4 tsp of garlic salt
• 1/4 tsp of pepper

Instructions:

1. Preheat oven to 450 degrees.
2. In a small saucepan combine balsamic and blueberries and cook over medium to low heat. Stir occasionally to prevent burning on the bottom of the pan. Cook until it has reduced by half, about 25 minutes. 
3. Sprinkle and press half of the seasonings on one side of the pork chop. I typically do this while they are still in the brown wrapper but if you want to dirty a plate go for it!  Place them on a plate then press the seasonings into both sides of the chops and you can skip step 6.
4. Add your choice of oil to a large oven-safe pan and place over med/high heat.  Be sure to spread the oil along the bottom of the pan.
5. Once the pan is hot, place the seasoned side pork chop down into the pan. 
6. Sprinkle and press the rest of the seasonings onto the top of the pork chop while cooking.  
7. Cook for 3 minutes then flip the pork chops (with a tong, you don't want to lose juices) and cook for an additional 3 minutes. 
8. Flip the pork chops one more time and place into the oven for 7-10 minutes.
9. Remove pan from oven and cover loosely and let rest in the pan for about 5 minutes. 
10. Serve pork chop over micro greens (pictured), chopped spinach or mixed greens.  Be sure to include some of the juices from the pork pan and then top with a spoonful of the blueberry balsamic mixture.