Ingredients:

• ¾ cup fresh or frozen blueberries, thawed and drained if frozen

• ½ cup dry red wine

• 2 teaspoons olive oil

• 4 tablespoons balsamic vinegar, divided

• 2 teaspoons fresh squeezed lemon juice, divided

• ½ teaspoon dried thyme leaves

• ¼ teaspoon salt, divided

• ¼ teaspoon pepper

• 1 pound boneless pork loin chops, cut ¾ to 1 inch thick

• 4 teaspoons brown sugar

• ½ teaspoon cornstarch

Preparation:

1. Combine blueberries and wine in a small saucepan. Cook, uncovered, over medium heat 15 minutes, stirring occasionally and pressing down with the back of the spoon to extract the juice.

2. Combine olive oil, 2 tablespoons vinegar, 1 teaspoon lemon juice, thyme, 1/8 teaspoon salt and pepper.

3. Preheat grill to medium-high or allow coals to burn to white ash. Spray grill with nonstick spray. Grill chops 4 minutes; turn and cook 4 minutes. Brush balsamic vinegar mixture generously over each side of chops. Continue cooking about 3 minutes per side, or until meat thermometer registers 160 degrees for medium doneness, brushing frequently with vinegar mixture. Remove from grill, cover and allow to stand 5 minutes.

4. Combine remaining 2 tablespoons vinegar, 1 teaspoon lemon juice, 1/8 teaspoon salt, brown sugar and cornstarch. Stir well to dissolve cornstarch and set aside. Pour berries with liquid through a sieve, reserving juice. Press down gently with the back of a spoon to remove all of juice. Return juice to saucepan; discard fruit. Stir vinegar-cornstarch mixture again, then blend into juice in saucepan. Cook over medium heat, stirring constantly, 2 minutes or until juice is thickened and bubbly.

5. Drizzle each serving of chop with about 1 1/2 tablespoons sauce. Makes 4 servings.