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
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.
To prepare 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.
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.
Recipe by EatingWell.com
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