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| 1 3/4 | pounds | pork chops, centre cut | bone-in, trimmed of fat, about 4 |
| For the marinade: | |||
| 3 | tablespoons | soy sauce, sodium reduced | |
| 2 | tablespoons | sherry | dry |
| 2 | cloves | garlic | crushed |
| 1 | teaspoon | brown sugar | |
| 1/4 | teaspoon | red chili pepper | crushed |
| Blueberryginger relish: | |||
| 1 | cup | blueberries | coarsely chopped |
| 1 | each | shallots | chopped |
| 1 | each | serrano chiles | seeded and minced |
| 1 | tablespoon | cilantro | fresh and chopped |
| 1 | teaspoon | ginger | fresh and minced |
| 1/4 | 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 to 5 minutes per side.
Let them rest for 5 minutes before serving with the relish.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 643mg | 27% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 5.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 1% | Vitamin C | 9% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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