I love the color blue. But blue food – not so much. Unless, of course, you’re talking about blueberries. For the last several weeks blueberries, a fruit I love, have been really reasonable. As a result I buy lots of them. Usually I just wash them and eat them as they are or mix them with other berries. I could make a blueberry pie; my grandmother made the best blueberry pie ever, but we can’t eat a whole pie by ourselves. Correction, we could eat a whole pie by ourselves but that isn’t wise.
Last night we were having boneless pork chops for dinner. I recalled how I had made a pork tenderloin with a blackberry sauce and thought I would use the blueberries instead. The trouble is that the blackberry sauce calls for ingredients that are not necessarily compatible with blueberries. So I improvised. Since we love the taste of blueberries I really wanted them to be the star. But I also knew I was going to be using a coffee rub on the pork chops so the sauce needed to complement that as well. I hit upon four simple ingredients: blueberries, sugar, water, and balsamic vinegar. And it was great! The sauce worked perfectly with the chops.
Here is the recipe:
- 1 cup blueberries, rinsed and stems removed
- 1 tbl sugar ( I used bakers sugar but you could use regular sugar as well)
- 1/4 cup water
- 1 tbl Balsamic vinegar
Place the blueberries, sugar and water in a small saucepan. Cook over low heat, stirring occasionally until most of the blueberries break down. Add the Balsamic vinegar and stir. Keep sauce on a low heat until ready to serve.
The coffee rub I use has the following ingredients; coffee, unsweetened cocoa, sea salt, brown sugar, sweet paprika, onion, black pepper, garlic and cumin. I lightly coated the chops with the rub and then grilled them on a really hot griddle pan.
I served this mashed potatoes, carrots and snap peas seasoned with Penzeys Fox Point Seasoning. This picture doesn’t do the sauce justice but trust me, it was a perfect counterpoint to the coffee rub!