Le Bleu Rosemary Pork Chop Recipe

Bring chops to room temperature

Remove the pork chops from the refrigerator 30–45 minutes before cooking and pat them dry with paper towels. This ensures even cooking.

Season

Brush both sides of each pork chop with olive oil. Evenly season both sides and the exposed bone with kosher salt (about 1 tsp per side total), 1/2 tsp garlic powder, and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat grill

Preheat a gas or charcoal grill for direct high heat (about 450–500°F / 230–260°C). If using a cast-iron pan or grill pan indoors, preheat it over medium-high heat until very hot and lightly smoking.

Sear and grill

Place the pork chops on the hot grill. Sear for 3–4 minutes without moving to develop a good crust. Rotate 90° and sear an additional 1–2 minutes if you want cross-hatch marks. Flip and sear the second side 3–4 minutes. After both sides are seared, move the chops to indirect heat (or reduce heat to medium) to finish cooking. Close the grill lid and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare to medium, about 6–10 more minutes depending on thickness. For a slight more done chop, remove at 140°F (60°C).

Rest

Transfer the chops to a cutting board tented loosely with foil and rest for 6–8 minutes. The carryover cooking will bring the final temperature to around 140–145°F (60–63°C). Resting keeps the meat juicy.

Prepare glaze base

While the grill is heating (or while chops rest), melt 1 tablespoon butter in a small saucepan over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Cook blueberries

Add the blueberries, chopped rosemary leaves, balsamic vinegar, honey, and chicken (or vegetable) stock to the pan. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, until the blueberries have softened and released their juices.

Smash and reduce

Use a fork or a potato masher to lightly crush some of the blueberries to release more flavor, leaving some whole for texture. Reduce the heat to medium-low and simmer until the mixture thickens slightly, about 4–6 minutes. Stir in lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper, then taste and adjust sweetness or acidity by adding a bit more honey or balsamic if desired.

Adjust thickness (optional)

If you prefer a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering blueberry mixture and cook 1–2 minutes until glossy and thickened. Remove from heat and stir in the remaining 1/2 tablespoon butter for sheen.

Keep warm

Keep the glaze warm on the lowest heat setting or over a warm spot on the grill while the chops finish and rest.

Glaze the chops

After the pork chops have rested, spoon or brush a generous amount of the warm blueberry-rosemary glaze over the top and around the bone of each chop. Let the glaze sit for 1–2 minutes to adhere.

Garnish and present

Transfer the glazed pork chops to serving plates. Spoon any remaining glaze alongside the chops. Garnish with fresh rosemary sprigs and a few extra fresh blueberries if using. Serve immediately.