In general, I don’t think I’m very good at making “manly foods”.
I prefer salads with frilly leaves and pretty colors. I like smoothies that are pink and fruity. And I get excited over party bites that are small and cute.
I can be such a girl sometimes.
Sure, every so often I hit the nail on the head with something outrageously cheesy and beery. But it’s just not my usual thing.
But Father’s Day is coming up, so I decided to dig deep into the recesses of my brain and figure out something “manly” to cook up to celebrate all the Dad’s out there. And a thick cut, bone-in pork chop was what came to mind.
It’s good to know that my brain still works sometimes.
Cooking thick cut pork chops (sometimes also called double cut pork chops) takes just a teeny tiny bit of patience. You don’t want to go all gangbusters over high heat. That will dry them out. Instead, you’re going to do quick sear on each side, and then turn the temperature way down and finish cooking them low and slow. Nothing complicated. Just don’t rush it.
I tried making these both on the grill and on the stovetop and – I can’t believe I’m about to say this – I preferred the stovetop version better. If you’ve been hanging around here for a while, you know that me and my grill are best friends. So that’s a tough breakup right there. But I think the stovetop pork chops turned out juicier and more flavorful. Plain and simple.
Oh and this fresh blueberry salsa with diced jalapeño and basil. It’s awesome. And it would be fantastic served over a pork tenderloin or some grilled chicken, too. You’re going to love it on everything!
These Thick Cut Pork Chops with Blueberry Salsa are the perfect way to treat your Dad for Father’s Day. But don’t take my word for it. Take the word of an actual, real-life Dad. My Dad! He was my taste tester and happily ate four of these babies (um…not all in one sitting) and he gave them two thumbs up. So they are officially Dad approved!
Thick Cut Pork Chops with Blueberry Salsa
- 2 thick cut, bone-in pork chops
- Salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 tablespoon plus 1 tsp. balsamic vinegar, divided
- 1 cup blueberries
- 1 tablespoon finely diced jalapeño pepper
- 1 tsp. brown sugar
- 1 tablespoon fresh basil leaves, thinly sliced
- Remove the pork chops from your refrigerator and place them on your counter for about 10 minutes to remove the chill. Season both sides well with salt and black pepper.
- Heat a cast iron skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the pork chops and cook for 2 minutes. Carefully flip them and then cook for an additional 2 minutes. Turn the heat down to low, cover your skillet with aluminum foil and cook the pork chops for an additional 12-16 minutes, or until the internal temperature of the pork chops measure 145 degrees Fahrenheit, flipping the pork chops once during this time. Add 1 tablespoon of the balsamic vinegar to your skillet, turning the pork chops to coat them in the vinegar. Transfer the pork chops to a clean plate, cover with aluminum foil and let them rest for about 3 minutes.
- Meanwhile, make the blueberry salsa. In a medium microwave-safe bowl, combine the blueberries, diced jalapeño, the remaining teaspoon of balsamic vinegar and the brown sugar. Microwave on high for 1 minute. Stir the salsa, using the back of your spoon to lightly mash some of the blueberries. Stir in the basil leaves.
- Serve the pork chops with the blueberry salsa and a spoonful of the cooking juices from the skillet.