Step 1

Heat 1 tablespoon of olive oil in a large saucepan over medium heat.

Step 2

Add the diced shallot, chopped thyme, and rosemary, and cook, stirring often, until softened, about 2-3 minutes.

Step 3

Add wine, lemon juice, and lemon zest, and bring to a simmer over medium heat. Simmer until the mixture is almost entirely reduced, 2 to 3 minutes. Ensure to stir occasionally.

Step 4

Stir in blueberries, chili pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the blueberries burst and the sauce thickens, about 6-8 minutes.

Step 5

Remove from heat and stir in balsamic vinegar and brow sugar to taste.

Step 6

Preheat a gas or charcoal grill to medium-high heat (400°F to 450°F).

Step 7

Par-dry the pork chops and season them with the remaining oil, salt, and pepper.

Step 8

Grill the pork chops for 10 minutes, flip, and grill for another 10 minutes, or until a thermometer inserted in the thickest part of the meat registers 130°F to 135°F.

Step 9

Remove the meat from the grill to a plate, cover it with aluminum foil, and let it rest for 10 minutes.

Step 10

Serve the pork topped with the blueberry sauce on top of mashed sweet potatoes. Garnish with thyme and rosemary sprigs, lemon peel, and grilled lemon halves.