Teriyaki-Pork Chops with Blueberry Ginger Relish

Grilled pork chops and fresh fruit relish. It’s one of those combinations that sounds fancy but comes together with barely any effort.

The chops soak in a teriyaki-style marinade of reduced-sodium soy sauce, dry sherry, crushed garlic, brown sugar and a pinch of crushed red pepper. Two hours minimum, overnight if you’ve got the foresight.

While the grill heats up, you chop blueberries with shallot, serrano chile, fresh ginger, cilantro and lime juice into a bright, chunky relish that’s fruity, spicy and sharp all at once.

A few minutes per side on a screaming hot grill, a five-minute rest, and you’re plating something that looks like it came out of a restaurant kitchen.

Pro Tips

• Use bone-in, center-cut chops for the best flavor and juiciness. The bone insulates the meat and keeps it from drying out on a hot grill.
• Chop the blueberries coarsely so the relish has texture. Mashing them turns it into jam, and you want distinct bites of fruit.
• Let the relish sit for 20 minutes before serving so the blueberries release some juice and the flavors come together.
• Rest the pork chops a full 5 minutes after grilling. Cutting in too early sends all those juices running onto the plate instead of staying in the meat.