Ease of Preparation: Easy
Yield: 4 servings
Chef Siobhan Detkavich is cooking for… Aquarius! So… what does an Air Sign with a ruling planet of Uranus eat? Aquarius’ assigned colour is true-blue, so you know we had to give them something with blueberries! But what could be weird enough, strange enough for Aquarius? How about a blueberry chimichurri?
Ingredients:
- 4 1-inch (2.5 cm) thick bone-in, centre cut pork chops, room temperature
- Salt and pepper
- Vegetable oil, for grilling
- 2 cups (470 ml) blueberries, halved
- ½ cup (120 ml) cilantro leaves, chopped
- ½ cup (120 ml) parsley leaves, chopped
- 2 tablespoons (30 ml) fresh oregano, chopped
- 1 clove garlic, grated on a rasp
- ½ cup (120 ml) olive oil
- ¼ cup (60 ml) red wine vinegar
Method:
Preheat grill to high
Season the pork chops well all over in salt and pepper.
Lightly oil the grill before transferring the chops to the hottest spot. Allow grill marks to develop on the chops, 3-4 minutes.
Flip the chops and repeat, allowing grill marks to form on the other side, 3-4 minutes more.
Meanwhile, make the chimichurri. In a large mixing bowl combine the blueberries, cilantro, parsley, oregano, garlic, olive oil, and vinegar. Season the mixture with salt and pepper.
Allow the chops to rest for 3 minutes.
Slice the chops against the grain and transfer to serving plates. Top with a healthy dollop of Blueberry Chimichurri.
Serve immediately.
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