I woke up early one morning with the hankering to treat my friend to dinner.
Something savory, of course, but also something a little sweet.
While I feel like we’ve gone a little overboard with the cinnamon-pumpkin spice kick this year (and every year, thanks, Starbucks) I decided that fresh blueberries would satisfy the sweet, and the spice would come from red onions and jalapeños. With some lime juice and cilantro, this salsa and pan fried pork chop meal made my heart sing and my kitchen abound with aroma!

Blueberry Cilantro Salsa & Pan Fried Pork Chops

2 pints fresh blueberries
1 small red onion, finely diced, divided (2/3 finely diced, 1/3 thinly sliced)
1 medium jalapeño pepper, seeded and diced, divided
4 Tbs. olive oil, divided
juice and zest of 1 fresh lime, divided
sea salt and pepper
fresh cilantro
3 large boneless pork chops 

Toss together the blueberries, the diced onion, 3/4 of the diced jalapeño, 2 Tbs. olive oil, lime zest, 1/2 the lime juice, sea salt, and about 2 Tbs. fresh cilantro in a medium bowl. Allow to sit for at least 30 minutes.

Meanwhile, heat the remaining 2 Tbs. oil in a large cast iron skillet. Add the remaining onions (thinly sliced) and jalapeño. Fry for 1 or 2 minutes. Season both sides of the pork chops with salt and pepper and add to the pan. Fry on each side about 3-5 minutes, making sure when all is said and done, the pork is cooked through. Be sure to stir the onions around and even coat each side of the chops when turning. Remove from heat and drizzle with the remaining lime juice.

Serve the Blueberry Cilantro Salsa atop the Pan Fried Pork Chops and over rice, if desired.