Pat pork chops dry with a paper towel. Season generously on all sides with salt, pepper, paprika and onion powder.
Heat a drizzle of olive oil in a skillet over medium-high heat. Once hot, add the pork chops and sear for 5-8 minutes per side, until a deep gold crust forms. Briefly sear the fat cap to render and crisp.
Add butter and rosemary to the pan. Tilt the skillet and baste the pork chops with the melted butter for about 2-3 minutes.
In the same pan, add the shallots and garlic. Sauté until softened and fragrant. Add blueberries, salt, pepper, honey and balsamic vinegar. Reduce heat to low and simmer for a few minutes until the berries begin to burst. Lightly mash some of the blueberries with a fork for a thicker texture, leaving some whole for a fresh pop.
Spoon the warm blueberry sauce over the pork chops and serve immediately.
