Teriyaki Pork Chops with Blueberry-Ginger Relish
Teriyaki Pork Chops with Blueberry-Ginger Relish
Makes 4 servings, 1 chop & 1/4 cup relish each
4 bone-in center-cut pork chops, trimmed of fat
Marinade
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 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
1/4 teaspoon salt
1. 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.
2. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
3. 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.
Nutrition Information
Per serving: 229 calories; 8 g fat (3 g sat, 4 g mono); 81 mg cholesterol; 7 g carbohydrate; 30 g protein; 1 g fiber; 273 mg sodium; 440 mg potassium.