Using berries for savory cooking can be a fun and lovely addition to your weeknight repertoire. Berries bring a surprisingly fresh sourness that is very different from, let’s say, citrus, and help tenderize the meat in a gentle way when used as a marinade. For this recipe, I chose easily accessible berries: blueberries, blackberries, and raspberries. But I encourage you to experiment with sourer options like gooseberries and currants. —Katrín Björk
pork chops (bone-in and approximately 1/2 pound each)
Pat your meat dry with a paper towel. In a medium bowl mash (I use a fork) the berries along with garlic and thyme. Salt and pepper the marinade to taste. Take half of the marinade and set aside for later. Use the other half to coat the meat, make sure you cover every inch with a thin layer. Let the meat marinade for 30 minutes at room temperature or in the fridge for up to 6 hours.
Scrape most of the marinade off before searing the chops on the grill over medium high heat (375°F) for about 2 minutes on each side. Then lower the heat or use indirect heat for the remaining cooking time or until the chops have reached an internal temperature of 145° F. Let the meat rest for 5-10 minutes before serving.
While the chops are on the grill; heat the olive oil in a medium sized skillet and sauté the red onion over medium heat until caramelized, about 10 minutes. Sprinkle the brown sugar over onions, stir and then deglaze the pan with the balsamic vinegar. Let the vinegar evaporate, for approximately 1 minute, before adding the remaining berry mixture to the pan. Bring to a boil and let the sauce simmer for 2-3 minutes. Remove from heat and serve hot or cold as a sauce/jam with the meat.