For the sauce:
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 tablespoons olive oil
3 cups fresh blueberries
1/3 cup balsamic vinegar
1/3 cup packed brown sugar
1 1/2 tablespoons Dijon mustard
3/4 teaspoon garlic powder
3/4 teaspoon kosher salt
3 tablespoons water or lemon juice
For the pork chops:
4 pork chops (6 to 8 ounces each)
Salt and black pepper, to taste
Preheat grill to medium-high. Brush grill grate with oil.
Saute shallots and jalapeno in oil in a saucepan over medium-high heat until soft, about 2 minutes. Add blueberries, vinegar, brown sugar, Dijon, garlic powder, and salt; simmer until sauce thickens, 2-3 minutes.
Transfer mixture to a blender or food processor; pulse until pureed. Return sauce to pan over medium heat. Stir in water; simmer sauce 1-2 minutes more, stirring often. Remove sauce from heat; set aside.
Season pork with salt and pepper. Grill pork, covered, over direct heat until an instant-read thermometer registers 155 degrees, about 6 minutes per side. Brush sauce over pork as it cooks. Remove pork from grill and tent with foil; let rest 5 minutes.