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Teriyaki Pork Chops with Blueberry-Ginger Relish

  • 30 m
  • 2 h 30 m
Carolyn Malcoun
“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. ”


    • 4 bone-in center-cut pork chops, (about 1¾ pounds), trimmed of fat
    • Marinade
    • 3 tablespoons reduced-sodium soy sauce
    • 2 tablespoons dry sherry, (see Ingredient Note)
    • 2 cloves garlic, crushed
    • 1 teaspoon brown sugar
    • ¼ teaspoon crushed red pepper
    • Blueberry-Ginger Relish
    • 1 cup fresh blueberries, coarsely chopped
    • 1 shallot, chopped
    • 1 serrano chile, seeded and minced
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon lime juice
    • 1 teaspoon minced fresh ginger
    • ¼ teaspoon salt


  • 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.
  • 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
ALL RIGHTS RESERVED © 2019 Printed From 9/21/2019