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Teriyaki Pork Chops with Blueberry-Ginger Relish

August/September 2006

Your rating: None Average: 4.5 (23 votes)

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.



READER'S COMMENT:
"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...
Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

Makes: 4 servings, 1 chop & 1/4 cup relish each

Active Time:

Total Time:

Ingredients

Teriyaki Pork Chops with Blueberry-Ginger Relish

  • 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

Preparation

  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 & 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.

Nutrition

Per serving: 229 calories; 8 g fat (3 g sat, 4 g mono); 81 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 30 g protein; 1 g fiber; 273 mg sodium; 440 mg potassium.

Nutrition Bonus: Selenium (67% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 4 lean meat


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Recipe Categories

Season
Summer
Fall
Spring
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Total Time
More than 1 hour
Ethnic/Regional
American
Asian
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Publication
August/September 2006

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