Stuffed Pork Chop with Blueberry Onion Jam

Virtual Blueberry Fest continues… add BC blueberries to all your meals. While we can’t be together to share samples and celebrate the BC Blueberry season, we can still share our favourite meals virtually. Watch Chef Demo with Chef Chelsea Ashcroft, Restaurant Chef, at The Point. The full recipe is further down this page. Share your results with us on Instagram and tag us at @ubcfoodie, @bcblueberries #gobluebc

UBC Chefs are always trying and creating new recipes for menu ideas. Follow Chef Chelsea prepares Stuffed Pork Chop with Blueberry Onion Jam in the video below.

Not in the mood to turn on the stove?! Order it for take-out at The Point. Its on the menu until July 31. ENJOY!

Yield: 1


Blueberry Onion Jam (use leftovers for toasts, see blueberry jam toasties recipe)

  • 2 cups bc blueberries (frozen or fresh)
  • 2 tbsp olive oil
  • 2 cups diced red onion (approx. 1 large onion) 
  • 2 or 3 fresh thyme sprigs (2 or 3)
  • salt and pepper
  • 2 tbsp balsamic vinegar 
  • ¼ cup red wine (use water, apple juice or orange juice if preferred) 
  • ¼ cup honey 
  • 2 tbsp brown sugar
  • ½ lemon juiced 

Herbed Goat Cheese Filling

  • 1.5 oz goat cheese  
  • ½ lemon juiced
  • 2 tsp chopped herbs of your favourite combination (parsley, thyme, rosemary, oregano, basil ect..) 
  • salt and pepper
  • In small mixing bowl combine goat cheese, lemon juice, salt and pepper and your herbs of choice. Mix until smooth, put aside 

Pork Chop Assembly + Cooking

  • 4 oz boneless pork loin chop
  • .5 oz arugula 
  • herbed goat cheese mixture 
  • 30 ml olive oil 


Blueberry Onion Jam

  1. heat oil in a small saucepan or pot to medium
  2. add onions, salt and pepper and the thyme sprigs
  3. cook over medium heat until onions softened and coloured. (5 – 6 minutes)
  4. turn the heat down to low, continue cooking stirring occasionally, cook for another 20 – 25 minutes (if your onions start to stick to the bottom of the pan add a couple tablespoons of water) 
  5. cook until onions are dark brown and jammy, add the balsamic vinegar and wine (if prefer, substitute wine with water, orange juice or apple juice) cook until liquid is almost gone 
  6. turn heat up to medium, add blueberries, honey and sugar
  7. cook for another 10 – 12 minutes. Blueberries will pop and release juice to thicken the jam naturally
  8. smash the rest of the blueberries with the flat side of a rubber spatula or wooden spoon
  9. add ½ lemon juice when most the blueberries have popped
  10. remove from heat and cool to room temperature
  11. pull out sprigs of thyme when the mixture has cooled 

Assemble + Cook

Stuffed Pork Chop

  1. heat oven to 400F 
  2. use a sharp paring knife, cut a small pocket in the pork chop from one end. See video
    • be sure you don’t puncture the sides of the pork chop. Important note: this will keep all the yummy filling inside the chop as it cooks.
  3. fill the pocket with arugula and goat cheese mixture. Close the end of the pork chop with a tooth pick if prefer. 
  4. season the outside of the pork chop with salt and pepper, set aside
  5. heat olive oil in frying pan with a heat resistant handle, medium – high heat
  6. place pork chop in the frying pan when oil is hot
  7. sear until golden brown on the first side
  8. flip and sear the second side until golden brown
  9. put entire frying pan in the oven 
  10. cook for 7 – 8 minutes or until centre of pork chop reaches 145F 
  11. plate with 2 – 3 tbsp of blueberry onion jam on top
  12. serve with roast garlic potatoes and seasonal vegetable of your choice* 

Scallop Crudo with Lavender Pickled Blueberries

Virtual Blueberry Fest continues… Chef Demo is the most popular event during our annual Blueberry Fest. While we can’t be together to share samples and celebrate the BC Blueberry season, we can still try something new together virtually. The full recipe is further down this page. Share your results and tag us at @ubcfoodie, @bcblueberries #gobluebc

UBC Chefs are always trying and creating new recipes for menu ideas. Introducing Chef Amanda Rehel, our newest chef at Feast, Residence Dining Room at Totem Park Residence. Watch Chef Amanda prepare Scallop Crudo with Lavender Pickled Blueberries in the video below.

Try something new with your scallops. This fresh and light recipe is meant to be served as an amuse-bouche*.

Yield: 6 – 8 servings


  • 12 very fresh large scallops
  • 1 sprig of mizuna for garnish
  • maldon salt or your favourite flaky finishing salt
  • extra virgin olive oil or any finishing oil of preference

Pickling the Blueberries

  • 200g bc blueberries
  • 150g white balsamic vinegar
  • 20g sugar
  • 150g water
  • 1bunch of lavender


Pickling Blueberries — Chef Amanda calls this a “quickle”

  1. combine vinegar, water, sugar, lavender in small saucepan
  2. bring to simmer for 5 minutes to allow the lavender to steep and infuse the liquid
  3. remove from heat
  4. fill glass jar with blueberries
  5. pour the slightly hot (strained) pickling liquid over the blueberries, place lid on jar
  6. allow to cool to room temperature before placing in the fridge for a minimum of 24 hours


Plating the Scallop Crudo

  1. slice scallops evenly, about 3mm thick
  2. tessellate around the plate (slightly overlapping)
  3. spoon a small amount of the pickling liquid over the scallops to season them
  4. cut the blueberries in half and alternate around the plate/scallops with torn mizuna
  5. lightly drizzle olive oil on top of everything
  6. gently sprinkle with Maldon/flaky salt
  7. finish with a few lavender buds