Thyme Grilled Chops with Royal Blueberry BBQ Sauce

Clock Icon 90 minutes |
Servings: 4 |
Prep: 30 minutes |
Cook: 60 minutes

Ingredients

  • 4 pork rib chops, bone-in, 1-1 ½ inches (2.5 -3.75 cm) thick
  • Canola oil for brushing
  • 1-2 Tbsp (15-30 mL) roughly chopped fresh thyme
  • Salt and ground black pepper for seasoning
  • Thyme sprigs for garnish
Royal Blueberry BBQ Sauce
  • 2 tsp (10 mL) canola oil
  • 1 cup (250 mL) chopped Peak of the Market yellow onion
  • 3 cloves garlic, minced
  • ⅓ cup (75 mL) Crown Royal Whiskey
  • 2 cups (500 mL) fresh or frozen blueberries
  • ¾ cup (175 mL) chili sauce
  • ⅓ cup (75 mL) cider vinegar
  • 1 Tbsp (15 mL) molasses
  • 1 tsp (5 mL) Worcestershire sauce
  • 3 Tbsp (45 mL) packed brown sugar
  • 1 tsp (5 mL) chili powder
  • ⅛ tsp (0.5 mL) ground allspice

Method

Directions for the Pork:

  1. Using sharp knife, cut 2-3 slits, about 2 inches apart, through outer layer of fat.
  2. Lightly brush both sides of chops with oil. Rub with thyme and season with salt and pepper.
  3. Preheat barbecue on high; reduce heat on one side to medium-low.
  4. Sear chops over high heat, 2-3 minutes per side.
  5. Slide chops over to lower heat side. Grill 8-10 minutes more or until instant-read thermometer registers 155°F (68°C), turning occasionally and brushing often with Royal Blueberry BBQ Sauce.
  6. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  7. Arrange chops on a platter. Garnish with sprigs of thyme.

Directions for the sauce:

  1. In large saucepan, heat oil over medium-high heat. Cook onion until softened and just starting to brown, about 5 minutes.
  2. Add garlic and cook an additional 1-2 minutes, stirring often.
  3. Deglaze saucepan with whisky. Increase heat to high. Bring liquid to a boil and cook until nearly evaporated, about 3 minutes.
  4. Stir in remaining ingredients and return mixture to a boil.
  5. Reduce heat to medium-low. Allow sauce to simmer for 30 minutes, stirring often and occasionally pressing on blueberries with back of cooking spoon.
  6. Remove saucepan from heat and let cool, about 20 minutes.
  7. Using an immersion blender, puree sauce until nearly smooth.
  8. Pour sauce into jar with screw top lid. Refrigerate until fully chilled. Makes 2 cups.

Tips

Sauce may be used for up to two weeks if kept sealed in refrigerator. Alternately, freeze in smaller quantities until ready to use.

 

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