Today I want to share a huckleberry pork chop recipe. But first a little about huckleberries.
In Northwest Montana August and September brings Huckleberry season. The locals go crazy for Huckleberries and most pick to fill their freezers full for the winter. Tourist are thrilled to try the delicious berries and buy anything huckleberry flavored. If you have never had a huckleberry they are similar to a blueberry but are not in the same family. Huckleberries can be different colors from purple red to a dark purple berries. The purple red berries tent to be tart and the dark purple are very sweet. My family enjoys picking huckleberries and the dogs even like them too!
Huckleberry Balsamic Honey Pork Chops
- 4 pork chops
- 1/2 cup huckleberries
- 1 tsp garlic powder
- 2 sprigs fresh Thyme
- 1/4 white wine
- 1 Tbsp balsamic vinegar
- Pinch of ginger
- 1 Tbsp Raw Honey
- 1/2 fresh squeezed lemon
- 1 Tbsp butter
- 1 tsp arrow root powder with 2 tsp water (for a thicker reduction)
- Drizzle olive oil in pan and let warm. Season pork chops with salt, pepper and garlic powder and add to warm pan.
- Pan fry the pork chops approximately 5-6 minutes per side (this will depend on thickness of the cut). The pork chops need to reach an internal temperature of 150 to 160 degrees. Once cooked cover with tin foil and keep in a warm oven.
- Using the same pan add huckleberries, balsamic vinegar, wine, fresh thyme taken off the stems, ginger and honey. Simmer to reduce the volume to about half. Squeeze a half a lemon over reduction and add butter. Once butter melts add arrow root slurry to reduction if you like a thicker reduction.
- Spoon your sauce over your warm pork chops and serve immediately.
I love this for a quick recipe but feel like it’s something I’d find in a 5 star restaurant. Even better it’s gluten free. My husband doesn’t like sweet with his meat but the kids and I love this recipe. Pair a fresh garden salad with this and you have a healthy option for dinner.