Come summertime, we love taking advantage of the sweet and tart goodness of berries. That’s why we are berry excited to partner with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using berries.
Balsamic vinegar and berries isn’t necessarily a flavor combination that people default to in the U.S., but across Europe (in Italy and Spain, especially), the two frequently dance together. After all, balsamic is reduced grape juice, so think of balsamic and berries as a bit of a deconstructed fruit salad.
Or, in this case, together they make a tart-and-sweet sauce that piles on the complexity to meat.
These pork chops with the deep butter crust are just the right base for this sauce that is both sweet and a bit sour.
The balsamic reduces with fragrant juniper, thyme, garlic and a bit of sugar to balance the vinegar brightness. It’s then strained while hot, over the blueberries so they retain their freshness while also soaking in a bit of the brine.
Serve this with a creamy polenta or crisp rosemary potatoes.