Pour over chops and allow to sit for 30 minutes, flipping halfway through.
Puree blueberries in a blender.
Heat blueberry puree and balsamic vinegar in a skillet. Simmer for 15 minutes.
Remove chops from water and pat dry. Brush with olive oil and season with salt & pepper. Sear in a skillet over high heat for 4-5 minutes on each side.
Drizzle glaze over chops.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/10/22/seared-pork-chops-with-blueberry-glaze/