Mix together the first seven ingredients in a bowl (the hot sauce through the allspice)
1 Teaspoon hot chile sauce, 1 Teaspoon liquid smoke, 1 Cup catsup, 1/2 Cup balsamic vinegar, 6-8 Tablespoons brown sugar, 6 Tablespoons dijon mustard, 1/4 Teaspoon allspice
Add the oil to a large pot and heat. When hot add the chopped onions and saute for about 5 minutes. Add the garlic and cook 1 minute.Add the bourbon, and bring to a boil for about 5 minutes. Add the blueberries and the vinegar mixture, stir, and return to a boil. Add the salt, lower the heat and simmer for about 20 minutes, or until thickened to your preference
1 Medium onion, 5 Cloves garlic, 1 Tablespoon oil, 2/3 Cup bourbon, 4-5 Cups blueberries
In a skillet, heat butter or oil to smoke point. Sear pork chops on each side (about 2 minutes per side). Lower the heat and cook pork chops for 15-20 minutes until thermometer reads 140 F. Cooking time will depend on thickness of the chops.When they are almost done, spread some blueberry sauce on top of each chop and cover. Cook for a few minutes until sauce starts to melt a bit.Serve with a cooling side dish like cole slaw or cucumbers.