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Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper.Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side.

Remove from grill; cover with aluminum foil, and let rest 10 minutes..Arrange pork on a serving platter, and sprinkle with flaky sea salt.Garnish with thyme sprigs, if desired.

Serve with blueberry sauce.. Make Ahead.Blueberry sauce may be stored in an airtight container in refrigerator up to 3 days.

Let come to room temperature before serving..

Richly fruity Napa Valley Zinfandel: Brown Estate.Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.

Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes.Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes..

Season the chicken breasts with salt and add them to the casserole.Coat the chicken with the sauce.