Entree: United States – Pacific Northwest – Grilled Pork Chops with Marionberry Reduction

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 15 min

Additional 3 min

Total 26 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 1/2 cups (225 g) marionberries
- 1/3 cup (80 ml) water
- 2 tbsp (30 ml) ordinary cooking oil
- 1 tsp (1 g) dried rosemary, crushed
- 1/2 tsp (1 g) smoked paprika
- salt, to taste
- black pepper, to taste

Instructions

1. Brush both sides of the pork chops with 2 tbsp (30 ml) ordinary cooking oil and season evenly with salt, to taste, black pepper, to taste, and 1/2 tsp (1 g) smoked paprika.
2. Preheat a grill or grill pan to medium-high heat. When hot, place the pork chops on the grill and cook until well marked and nearly cooked through, about 4–5 minutes per side for 6 oz (170 g) chops; remove from heat and let rest briefly.
3. While chops cook, combine 1 1/2 cups (225 g) marionberries, 1/3 cup (80 ml) water, and 1 tsp (1 g) dried rosemary in a small saucepan over medium heat.
4. Bring the mixture to a gentle simmer, mashing berries occasionally, and cook until reduced to a glossy, spoonable reduction, about 8–10 minutes. Season the reduction with salt, to taste, and black pepper, to taste.
5. Spoon the warm marionberry reduction over the grilled pork chops just before serving, letting the sweet-tart fruit complement the char of the meat. Serve immediately.