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Playing Grilled Pork Chops with Fresh Berry Compote


  • 5 tablespoons extra-virgin olive oil (EVOO)
  • 1 small red onion, thinly sliced
  • 1 pint blueberries
  • 2 tablespoons sugar
  • 1 lemon, zested and juiced
  • 3 sprigs thyme
  • Salt and pepper
  • 4 bone-in, ½-inch-thick pork chops (7 ounces each)
  • 1 box (10 ounces) couscous (1 ½ cups)
  • ⅔ cup flat-leaf parsley leaves, chopped


Serves: 4


Preheat a grill. Meanwhile, in a medium skillet, heat 1 tablespoon EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and ½ teaspoon pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.

Brush the pork chops with 2 tablespoons EVOO and season with salt and pepper. Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand.

Meanwhile, in a small saucepan, prepare the couscous according to package directions. Fluff with a fork, then stir in the parsley, lemon zest and remaining 2 tablespoons EVOO. Season with salt and pepper. Spoon the couscous onto plates. Add the chops and any juices and spoon the berry compote on top.

Prep Smart: Don't wash blueberries more than 1 day ahead of using or they may mold.