Teriyaki Pork Chops with Blueberry-Ginger Relish

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect.  Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

Teriyaki Pork Chops with Blueberry-Ginger Relish

**  Total Time:  2 ½ hours (including 2 hours marinating time)  **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade:   3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish:   1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

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 the relish.

 

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)