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.
Per serving :
8 g Fat;
3 g Sat;
4 g Mono;
81 mg Cholesterol;
7 g Carbohydrates;
30 g Protein;
1 g Fiber;
273 mg Sodium;
440 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit, 4 lean meat
Tips & Notes
Make Ahead Tip: Marinate the pork (Step 1) for up to 1 day.
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.