Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

6 Reviews
From: EatingWell Magazine August/September 2006

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 bone-in center-cut pork chops, (about 1 3/4 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
  • 1/4 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
  • 1/4 teaspoon salt


  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 chop & 1/4 cup relish
  • Per serving: 219 calories; 8 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 29 g protein; 6 mcg folate; 88 mg cholesterol; 4 g sugars; 0 g added sugars; 150 IU vitamin A; 6 mg vitamin C; 31 mg calcium; 1 mg iron; 272 mg sodium; 443 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fruit, 4 lean meat

Reviews 6

August 03, 2015
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By: EatingWell User
Simple and flavorful Made this for dinner tonight and it was a hit! I didn't have sherry, so I just used chardonnay in the marinade and it was fine. Also, I used half a small jalape+¦o instead of a serrano pepper, and it had just enough heat for us. I imagine that a whole serrano pepper might be way too much, especially if you are planning to feed this to children. As we made it, my two-year-old happily ate some of the pork and picked the blueberries out of the salsa. I agree with the other reviewer that said this is a great meal to make for company, because it seems really special, but it is super easy. Pros: easy, delicious
August 12, 2012
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By: EatingWell User
Give your lips a treat! The first taste was an explosion for my tastebuds. The combination of the spice from the ginger pepper, shallot and cilantro duel with the sweet from the blueberries. A perfect match! I picked 10 lbs. of blueberries the day before I made this relish. By chance I discovered this recipe and it will be a regular on my table. Pros: Easy, tastes fantastic,and off the beaten track. I too will add this to my Thanksgiving table.
June 26, 2012
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By: EatingWell User
Fast, Fancy & Delicious Great alternative to using blueberries for fatty desserts and baked goods. This came together very quickly and tasted spectacular! We had a guest over and I was very pleased because with the blueberries this has the feel of a special dish.
February 19, 2011
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By: spacegirllost
WOW! I'm surprised there's not more reviews for this one! It's outstanding! The pork tenderloins were super flavorful with the marinade (we brushed some on to boost the flavor early in grilling). The relish was fresh and really was fabulous in combination with the pork. Would definitely make this again.
September 21, 2010
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By: Missy
The Blueberry Ginger Relish was absolutely DELICIOUS! But, I didn't like it at with the pork. It would have been much better with fish. I usually put out a variety of relishes during the holiday season to go with our turkey. I believe this would be just as good with turkey as my Cranberry Relish. This relish will be on the table this year. Of course, I have to buy the blueberries now and freeze them. I gave this a 4 star because the combination of the relish with the pork wasn't quite right!
May 16, 2010
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By: EatingWell User
LOVE this recipe!!! Definitely a keeper! Making it for the second time tonight.