Teriyaki Pork Chops with Blueberry-Ginger Relish
4 Bone-In Center-Cut Pork Chops – trimmed of fat
3 Tablespoons Reduced-Sodium Soy Sauce
2 Tablespoons Dry Sherry (see Ingredient Note)
2 Cloves Garlic – crushed
1 Teaspoon Brown Sugar
¼ Teaspoon Crushed Red Pepper
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 Tablespoon Minced Fresh Ginger
¼ Teaspoon Salt
- 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 3-5 minutes per side. Let them rest for 5 minutes before serving with the relish.
Tip: Marinate the pork (Step1) for up to 1 day.
Ingredient Note: The “cooking sherry” sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
Servings – 4. Per serving – Calories 229, Fat 8g, Carbohydrates 7g, Cholesterol 81mg, Sodium 273mg, Fiber 1g
Nutrition Bonus: Selenium – 67% daily value