TERIYAKI PORK CHOPS WITH BLUEBERRY-GINGER RELISH
A fun and flavourful dish that the family will love! Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day. From: EatingWell Magazine, August/September 2006
Ingredients
Makes 4 serving
4 bone-in center-cut pork chops, (about 1 ¾ pounds), trimmed of fat
Marinade:
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
2 cloves garlic, crushed
1 teaspoon brown sugar
¼ teaspoon crushed red pepper
Blueberry-Ginger Relish:
1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
¼ teaspoon salt
Instructions
To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.
Make Ahead Tip: Marinate the pork (Step 1) for up to 1 day.
