Search
by Ingredient

Teriyaki-Pork Chops with Blueberry Ginger Relish

StarStarStarHalf starEmpty star

Submitted by happyzhangbo

Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

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.

Ingredients

1 ¾ 793.8
POUNDS G PORK CHOPS, CENTRE CUT
bone-in, trimmed of fat, about 4 *
For the marinade
3 45
TABLESPOONS ML SOY SAUCE, SODIUM REDUCED
2 30
TABLESPOONS ML SHERRY
dry
2 2
CLOVES CLOVES GARLIC
crushed
1 5
TEASPOON ML BROWN SUGAR
¼ 1.3
TEASPOON ML RED CHILI PEPPER
crushed
Blueberryginger relish
1 237
CUP ML BLUEBERRIES
coarsely chopped
1 1
EACH EACH SHALLOT
chopped *
1 1
EACH EACH SERRANO CHILE
seeded and minced *
1 15
TABLESPOON ML CILANTRO
fresh and chopped
1 5
TEASPOON ML GINGER
fresh and minced
¼ 1.3
TEASPOON ML SALT

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 42 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 643mg 27%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 9%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

    Email this recipe