All set to host a memorable spring meal. Shop Easter table.

Now on newsstands—and online too—Magnolia Journal Spring 2024. Get your copy.

Join us March 8-9 & 15-16 for Spring at the Silos. Learn more.

Annie Starke's Grilled Pork Chops with Huckleberry Sauce

Grilled Pork Chops with Huckleberry Sauce

byAnnie Starke
Total 1 hour and 5 minutes
Active 30 mins
Makes 2 servings
Pork chops
  • 2 bone-in pork chops, each about 3/4-inch thick
  • 2 pinches flaky sea salt
  • 2 pinches freshly ground black pepper
  • 1 tablespoon olive oil
  • Leaves from 2 sprigs thyme
Huckleberry sauce
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely minced
  • 1 tablespoon huckleberry jam (or blueberry or blackberry jam)
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup chicken broth
  • 1 sprig thyme
  • Pinch flaky sea salt
  • Pinch freshly ground black pepper
    1. To make the pork chops: About 30 minutes before you’re ready to cook, take the pork chops out of the refrigerator and bring to room temperature.
    2. Season the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle with the thyme leaves. Marinate for a minimum of 30 minutes.
    3. To make the huckleberry sauce: In a medium skillet, melt the butter over low heat. Add the shallot and cook, stirring frequently, until it is golden brown, about 8 minutes. Add the jam, Worcestershire sauce, broth, thyme sprig, and salt and pepper. Simmer the ingredients until reduced, 15 to 20 minutes. Discard the thyme sprig and set the sauce aside.
    4. Prepare a grill for high heat cooking. Grill the pork chops until an instant-read thermometer inserted into the center not touching bone registers 145°F, about 6 minutes per side. Let the chops rest, untouched, for 5 to 10 minutes before serving. To finish, spoon the huckleberry sauce over the pork chops and serve.