Well the weekend is over and the Giants lost to the Cowboys and I need a pick me up. It also was a weekend of kid food and now it’s time for the adults and maybe…just maybe my son will eat this too. You see, it seems that meat is his enemy unless there is some kind of sauce covering it. So I thought this might be a hit with adult and kid alike.

It’s an Asian blueberry balsamic sauce drizzled over pork chops that is a little bitter, a little tangy, and also sweet. That’s right…go figure my 3 year old loves sweet stuff. He wasn’t crazy about it due to flavor overload but he didn’t hate it either. By the end he was liking it and I finally got him to eat pork. The Giants didn’t win but I did and that’s good enough for me!

But what about you? Try this one out and tell me what you think.

Ingredients

1/2 cup blueberries

1/2 cup balsamic vinegar

1/4 cup hoisin sauce

2 tablespoons maple syrup

1 teaspoon garlic powder

1 teaspoon salt

4 pork chops

Instructions

Preheat grill or oven to 400 degrees. Meanwhile, in a saucepan cook blueberries over medium/high heat until fragrant. Using a wooden spoon or potato masher mash blueberries. Cook mashed blueberries for an additional 3 minutes. Add balsamic vinegar, hoisin sauce, maple syrup, garlic powder, and salt to the blueberries. Stir to combine and bring to a boil. Once boiling lower heat and simmer sauce for 5-10 minutes until thick.

Season uncooked pork chops with salt and pepper and bake or grill until internal temperature reaches 160 degrees. Remove from heat and set aside for 5 minutes. Drizzle Asian blueberry balsamic sauce over top of each pork chop and serve immediately with your favorite side dishes.