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    Teriyaki Pork Chops With Blueberry-Ginger Relish

    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 1 3/4 pounds), trimmed of fat
    • 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
    • 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


    Step 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.
    Step 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.
    Step 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.


    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.

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