4 tablespoons minced shallots
2 tablespoons butter
1/2 teaspoon dried thyme (or 1 1/2 teaspoons chopped, fresh thyme leaves)
1/2 teaspoon balsamic vinegar
2 to 3 teaspoons freshly squeezed lemon juice
2 cups blueberries
3/4 teaspoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper, or to taste

In a medium saucepan over medium-low heat, cook the shallots in the butter until shallots are translucent.

Stir in the thyme, balsamic vinegar and lemon juice. Reduce heat to low, then add the blueberries. Cook, gently stirring, just until a few blueberries begin to release their juices. (Most of them should retain their shape.)

Remove from heat and season with the salt and pepper. Serve immediately with pork chops or turkey cutlets.

Makes 6 servings.