Darkberry Kitchen
Pork Chops with Jalapenos & Aronia Berries
Aronia and jalapeno bring a delicious zing to grilled pork chops, finished with an optional raspberry aronia balsamic glaze.
Ingredients
- 1 clove garlic, minced
- 1/4 cup jalapeno, diced
- 1/8 tsp salt
- 1/4 cup shredded cheddar cheese
- 4 oz cream cheese
- 1/4 cup aronia berries, diced/chopped
- 4 thick pork chops
For Raspberry Balsamic Glaze (optional)
- 1/2 cup raspberry jam
- 1/4 cup aronia berries
- 1 1/2 tsp white balsamic vinegar
Instructions
- In a bowl, mix everything but the pork chops.
- Slice the pork chops to make a little pocket, or use butterfly chops.
- Split the mixture between the 4 chops.
- Season chops to your liking.
- Grill until it reaches your desired temperature — 145–160°F.
Raspberry Aronia Balsamic Glaze
- Puree the 3 glaze ingredients together.
- Pour over the pork, or put in a jar and save for later.
Hints & tricks:
- Freeze the aronia berries slightly for easier chopping, then return them to the freezer briefly before adding to the mixture — this keeps the mixture from turning entirely purple.
- Pre-diced jalapeno and pre-minced garlic make this even quicker.
- You can make your own raspberry sauce from scratch instead of using jam, if you'd rather skip the shortcut.
Looking for more? Explore the rest of our recipes at Darkberry Kitchen.