fbpx
Grillax
Pork chops with blackberry compote on the grill
Pork chops with blackberry compote on the grill

Blackberry Pork Chops

AuthorLauren CookCategory, DifficultyBeginner

Pork chops with blackberry compote on the grill

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

 4 Thick-cut pork chops
 2 tbsp Chopped fresh thyme
 1 tsp Ground cinnamon
 Salt/Pepper

1

Sprinkle chops liberally with salt, pepper, thyme and cinnamon and press into the pork. Let them rest in the refrigerator for 3-5 hours before grilling.

Seasoned Summer Chops with a simple rub before going on the grill.

2

Over a medium-high, two-zone fire, sear both sides of the chops (about two minutes per side). Once seared, move chops to cool side of grill and cover, with vents 75 percent open. You can add smoking chips to the coals at this point, but this is optional.

Pork chops on the grill with cinnamon/thyme rub.

3

Let the chops grill slowly until the internal temp reads 150 degrees. 145 degrees is a good medium-rare, but 150 is a good temp to aim for when slow grilling. Check the temperature with a Thermoworks Thermapen MK4 ... fast, reliable readings.

Pork chops on the grill checking internal temperature with Thermoworks Thermapen MK4.

4

With a large spoon, ladle some of the blackberry compote (see below) over each chop, and move the chops back over the coals for about two minutes. The pork will remain juicy and flavorful just before plating.

Pork chops on the grill with blackberry compote

5

Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.

Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.

Ingredients

 4 Thick-cut pork chops
 2 tbsp Chopped fresh thyme
 1 tsp Ground cinnamon
 Salt/Pepper

Directions

1

Sprinkle chops liberally with salt, pepper, thyme and cinnamon and press into the pork. Let them rest in the refrigerator for 3-5 hours before grilling.

Seasoned Summer Chops with a simple rub before going on the grill.

2

Over a medium-high, two-zone fire, sear both sides of the chops (about two minutes per side). Once seared, move chops to cool side of grill and cover, with vents 75 percent open. You can add smoking chips to the coals at this point, but this is optional.

Pork chops on the grill with cinnamon/thyme rub.

3

Let the chops grill slowly until the internal temp reads 150 degrees. 145 degrees is a good medium-rare, but 150 is a good temp to aim for when slow grilling. Check the temperature with a Thermoworks Thermapen MK4 ... fast, reliable readings.

Pork chops on the grill checking internal temperature with Thermoworks Thermapen MK4.

4

With a large spoon, ladle some of the blackberry compote (see below) over each chop, and move the chops back over the coals for about two minutes. The pork will remain juicy and flavorful just before plating.

Pork chops on the grill with blackberry compote

5

Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.

Place a chop in the center of the plate and top with Balsamic Blackberry Compote. This dish goes great with summer greens and stewed squash.

Blackberry Pork Chops

Share with:


Lauren Cook

Fire. Food. Fun ... Get the world grillin' and chillin'. Grillax, y'all!