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
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.
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.
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.
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.