• Pat the pork chops dry and season both sides with the kosher salt and white pepper.

  Heat a cast iron skillet over medium-high heat. Once the skillet is hot, add the tallow or avocado oil.

  Sear the pork chops for 3 to 4 minutes per side, or until nicely browned and the internal temperature reaches 145°F. Transfer the pork chops to a plate, cover loosely with foil, and let them rest.

  Reduce the heat to medium and melt the butter in the same skillet.

  Add the shallot and cook for 2 to 3 minutes, or until softened.

  Pour in the port, brandy, Calvados, or chicken stock and let it reduce for about 30 seconds, scraping up any browned bits from the bottom of the skillet.

  Add the blueberries, balsamic vinegar, rosemary sprig, kosher salt, and white pepper. Simmer for 3 to 5 minutes, stirring occasionally. As the blueberries soften, gently mash about half of them with the back of a spoon, leaving the remaining berries whole for texture.

  Remove and discard the rosemary sprig.

  Stir in the lemon zest and lemon juice. Taste the sauce and, if needed, add the maple syrup.

  Spoon the blueberry sauce over the rested pork chops and serve immediately.

Notes

• Port adds a rich fruitiness, brandy creates a classic pan sauce, and Calvados adds a subtle apple flavor that pairs beautifully with pork. If you prefer not to cook with alcohol, substitute chicken stock.

  This blueberry sauce is also delicious served over grilled or roasted pork tenderloin.

  Cook pork to an internal temperature of 145°F and allow it to rest for at least 3 minutes before serving.