Entree: Canada – Nova Scotia, Atlantic Canada – Blueberry Grunt

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr 10 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- Salt and black pepper, to taste
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 lb (450 g) mixed carrots and parsnips, peeled and cut into 1/2-inch (1.3 cm) pieces
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) dried or 1 tbsp (3 g) fresh thyme leaves
- 4 cups (560 g) wild blueberries (fresh or frozen)
- 1 large shallot, finely chopped (about 1/4 cup / 40 g)
- 2 tbsp (30 ml) pure maple syrup
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) light brown sugar, packed
- Zest of 1 lemon (about 1 tsp / 2 g)
- 2 tbsp (30 g) unsalted butter
- 1/2 tsp (2.5 g) fine sea salt for compote (adjust to taste)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thicker sauce)
Dumplings
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (3 g) salt
- 4 tbsp (60 g) unsalted cold butter, cut into small cubes
- 3/4 cup (180 ml) whole milk (plus extra 1-2 tbsp / 15-30 ml if needed)
- 1 tbsp (15 ml) melted butter for brushing (optional)
- Fresh parsley or thyme leaves for garnish (optional)

Instructions

Short Description:
A hearty Nova Scotia main-course where local wild blueberries are simmered into a warm compote with tender biscuit-style dumplings, served with pan-roasted pork chops and roasted root vegetables for a complete entree.

Regional Notes:
This Nova Scotia variation uses abundant local wild blueberries cooked into the traditional “grunt” dumpling stew and pairs it with regional proteins and root vegetables to make a standalone main course. Unlike the simple dessert grunt, this version is balanced with savory pork and roasted roots, reflecting Atlantic Canada's farm-and-sea harvests.

1. Preheat oven to 425°F (220°C). Toss the cut carrots and parsnips with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (1.5 g) black pepper and the thyme. Spread on a rimmed baking sheet and roast for 25–30 minutes, turning once, until tender and caramelized.
2. Meanwhile, pat pork chops dry and season both sides with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large ovenproof skillet over medium-high heat until shimmering.
3. Sear pork chops 3–4 minutes per side until golden brown. Transfer the skillet to the preheated oven and roast 6–10 minutes until internal temperature reaches 145°F (63°C). Remove chops to a plate, tent with foil and let rest while you finish the compote and dumplings.
4. While pork roasts, make the blueberry compote: reduce heat under a medium skillet to medium. Add 2 tbsp (30 g) butter and the chopped shallot; sauté 2–3 minutes until softened but not browned.
5. Add 4 cups (560 g) wild blueberries, 2 tbsp (30 ml) maple syrup, 2 tbsp (30 ml) apple cider vinegar, 2 tbsp (25 g) brown sugar, lemon zest and 1/2 tsp (2.5 g) salt. Stir to combine and bring to a gentle simmer. Cook uncovered 6–8 minutes until berries begin to burst and release juices.
6. If you prefer a thicker sauce, stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and add to the simmering compote; cook 1–2 minutes until slightly thickened. Reduce heat to low so the compote maintains a gentle simmer for the dumplings.
7. Make the dumpling dough: in a bowl whisk together 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (5 g) sugar and 1/2 tsp (3 g) salt. Cut in 4 tbsp (60 g) cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
8. Stir in 3/4 cup (180 ml) milk until just combined; dough should be soft and slightly sticky. Add an extra 1–2 tbsp (15–30 ml) milk if too dry.
9. Drop spoonfuls (about 2 tbsp / 30 ml each) of dumpling dough into the simmering blueberry compote, spacing them slightly. Cover the skillet tightly and steam over low heat 12–14 minutes without lifting the lid (dumplings should be puffed and cooked through).
10. If the dumplings are browning too much on the bottom or the compote reduces too low, lower heat and add 1–2 tbsp (15–30 ml) water under the lid to maintain steam.
11. Return pork chops to the skillet for 1–2 minutes just to rewarm (or slice chops and nestle slices beside dumplings). Brush dumplings with 1 tbsp (15 ml) melted butter if desired.
12. To serve, divide the roasted root vegetables among 4 plates, place a pork chop (or sliced pork) on each bed of vegetables, and spoon generous portions of the blueberry grunt with dumplings over and around the pork. Garnish with chopped parsley or thyme leaves.
13. Serve hot as a complete main-course meal—sweet-tart wild blueberry compote and tender dumplings balanced with savory pork and roasted roots.