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. Make Ahead Tip: Marinate the pork for up to 1 day.
- For the Pork Chops:
- 4 bone-in center-cut pork chops (about 1 3/4 pounds), trimmed of fat
- For the 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
- For the 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
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.
For the 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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
229 calories; 8g total fat; 3g total saturated fat; 81mg cholesterol; 273mg sodium; 7g carbohydrates; 1g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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