Perfectly grilled pork chops smothered with a sweet and simple balsamic blackberry sauce. This dinner looks so impressive, you’d never guess how easy it is! Healthy, paleo, and Whole 30 friendly!
I’m so conflicted. I want to eat pumpkin and apples, and wake up in the morning to a crisp breeze, and see leaves change color! Okay, so I live in Phoenix and the leaves are never going to change color, but a girl can dream.
Okay, so I’m conflicted because I really really want all of those things. And today it was 108*. I got into my car after work and my car said 117! Yikes. Also, I feel like it’s still technically summer, and I still want to soak up grilling season and fresh berries.
Also, this dish was the bomb. Yes, I just said the bomb. I’m stuck in 1999 or something. I tried to make something similar a few months ago, but I pounded out the pork chops really thin, and rolled them up, and then baked them. They looked like…crepes gone wrong… They still tasted delicious, but I couldn’t get over the fact that they looked like breakfast.
The good news? This way is so much easier! Seriously, my husband grilled up the pork while I made the sauce and we had dinner in under 30 minutes. It looks so fancy, but it couldn’t be more simple — win, win.
Perfectly grilled pork chops smothered with a sweet and simple balsamic blackberry sauce. This dinner looks so impressive, you'd never guess how easy it is! Healthy, paleo, and Whole 30 friendly!
- 4 pork loin chops
- salt and pepper
- 1 cup balsamic vinegar
- 6 ounces blackberries, preferably organic
- To make the sauce, bring vinegar to a boil in a medium sauce pan over medium high heat. Reduce to a simmer. Add blackberries and use a spoon to mash them into the balsamic vinegar. Cook for 10-15 minutes until thickened, stirring often. Remove from heat.
- Season the pork chops with salt and pepper. Grill until desired doneness, about 4-5 minutes per side. Top each pork chop with a generous helping of balsamic blackberry sauce.