Grilled Pork Chops with Blueberry Salsa

(Molly O’Neill at nytimes.com/recipes/9288/grilled-pork-chops-with-blueberry-salsa.html)

Salsa

2 cups fresh blueberries, cleaned

1/2 medium red onion, peeled and diced small

2 jalapenos, seeded and minced

1 red bell pepper, cored, deribbed and diced

3 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1 teaspoon kosher salt

Pork Chops

4 pork chops, 3/4-inch thick (about 1-1/2 lbs total)

1/2 teaspoon kosher salt

Freshly ground pepper to taste

To make the salsa, coarsely chop 1 1/2 cups of the blueberries. In a bowl, combine the chopped and whole berries and the remaining salsa ingredients. Let stand for 1 hour.

To make the pork, prepare a charcoal grill. When the coals are hot, grill the chops until just cooked through, about 8 minutes per side. Season with salt and pepper. Divide among 4 plates and top with the salsa. Serve immediately.

Note from Mary Anne – If you don’t have a grill, cook the pork chops on top of the stove or in the oven. It won’t make much difference.