Teriyaki Pork Chops with Blueberry-Ginger Relish
Recipe from
EatingWell
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.
Servings:
4 servings, 1 chop & 1/4 cup relish each
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
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Ingredients
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4bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fatsee savings
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3 tablespoonsreduced-sodium soy saucesee savings
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2 tablespoonsdry sherry, (see Ingredient Note)see savings
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2 clovesgarlic, crushedsee savings
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1 teaspoonbrown sugarsee savings
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1/4 teaspooncrushed red peppersee savings
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1 cupfresh blueberries, coarsely choppedsee savings
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1shallot, choppedsee savings
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1serrano chile, seeded and mincedsee savings
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1 tablespoonchopped fresh cilantrosee savings
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1 tablespoonlime juicesee savings
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1 teaspoonminced fresh gingersee savings
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1/4 teaspoonsaltsee savings
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Directions
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.
Tips:
Ingredient Note: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
MAKE AHEAD TIP: Marinate the pork (Step 1) for up to 1 day.
Nutrition information
Per serving: Calories 229, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 81 mg, Sodium 273 mg, Carbohydrate 7 g, Fiber 1 g, Protein 30 g, Potassium 440 mg. Exchanges: Fruit 0.5,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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