Blueberry Balsamic Pork Chops

Preheat oven to 200ºF. Season the pork chops with salt and pepper and pan fry in the olive oil and garlic over medium-high heat until cooked through (about 4-5 minutes on each side). Place the chops into the warm oven while you prepare the sauce. Note: You may cook the pork chops by whatever method you prefer, just keep them warm afterward.

To the skillet/pan, add the chicken stock, thyme, nutmeg, balsamic vinegar, blueberries, brown sugar and honey, whisking to combine. Bring to a boil then reduce heat and simmer for 5 minutes, whisking occasionally to begin to break up the blueberries. Add the lemon juice and butter and simmer for another 1-2 minutes.

While the sauce is simmering, combine tapioca or corn starch with 1 tablespoon of water in a small dish, stirring and scraping with a spoon until all the starch is dissolved and no clumps remain. Add this to the sauce and whisk to combine. The sauce will begin to thicken slightly but if your blueberries are particularly juicy, you may need to add more tapioca starch and water to achieve your desired thickness.

Spoon sauce over pork chops and serve!