The first few weeks on the paleo diet were tough. Until I learned the ropes and was able to explore more interesting dishes, our eating was pretty boring. But once I got the hang of it, cooking became fun, and now I look forward to my weekly meal planning sessions and trips to the grocery store. Learning to adapt recipes to paleo is actually fun! You can eat flavorful meals without starch, sugar, beans or dairy.

When I developed this recipe, I was extremely excited. It packs a powerful punch of sweet and tangy, combined with the savory grilled pork, and it is so easy.  And, you can use whatever berry you like– I used blueberries because they were on sale. We prepared our dish with a side grilled asparagus and cauliflower tossed in sesame oil and everything was ready in about 30 minutes. To save time the day of, you can make the blueberry glaze the day before.

Ingredients

• 2 lbs pork chops
• 1 teaspoon cinnamon
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 12 ounces fresh blueberries
• 1/2 cup balsamic vinegar
• 2 tablespoons water
• pinch of salt

Preparation

Preheat your grill. Place pork chops on a plate and sprinkle with cinnamon, thyme, salt and pepper on both sides.

In a small saucepan over medium heat add blueberries, balsamic vinegar, water, and pinch of salt. Mix well and then turn heat to low and let sauce simmer for about 3 to 5 minutes. Pour half the sauce into a bowl. Using a glazing brush and glaze one of your pork chops and place the glazed side down on the grill. Glaze the other side and let cook for 5-7 minutes per side. Continue to glaze each side until pork is cooked through.

Remove from grill and plate, topping each with the leftover whole blueberries.