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finely grated lemon zest plus 1 tablespoon fresh lemon juice.

Stir in balsamic vinegar.Add sugar to taste, 1/4 teaspoon at a time.

(The amount of sugar will depend on the sweetness of the berries.)Let sauce cool to room temperature, about 1 hour.Season with kosher salt to taste..

While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F).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..I've found that when many BIPOC people speak out against viral food dishes for their erasure of cultural significance to a particular cuisine or for using incorrect ingredients or methods for traditional foods, our concerns are quickly dismissed by folks who applaud and uphold the outdated norms in this industry.

People fawn over the influencer with the largest following instead of exploring food from the lens of the cooks who grew up eating and sharing these dishes.The same influencers who almost never give credit to the people and cultural dishes that inspire them to create (and I use this term very loosely here) the most popular and successful recipes online.

Personally, I know a handful of colleagues who have been asked to ghostwrite and develop recipes for cookbooks by social media gurus; the cooks would have to provide all of the labor behind the project without the recognition, accolades, and financial success that comes with it..I remember sharing my frustration behind the now.