Blueberry Catsup:In a large, heavy non-reactive saucepan, stir all ingredients over medium heat.
Bring to a boil.
Lower heat and simmer, stirring frequently, until berries are pureed and catsup is thick.
Immediately pour into hot sterilized jars.
Makes 4 ½-pint jars.
Pork Chops:Grill until fully cooked.
Serve with blueberry catsup!