Teriyaki Pork Chops with Spicy Blueberry Relish
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry or apple juice
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
4 bone-in center-cut pork chops (about 1-3/4 pounds), trimmed of fat
1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
In a small bowl, whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper; pour into large sealable plastic bag; add pork chops, seal, turn to coat. Refrigerate and marinate at least 2 hours or overnight.
About 20 minutes before grilling pork, in a medium non-reactive bowl, stir blueberries, shallot, chile, cilantro, lime juice and salt. Set aside. Heat grill to high. Remove pork chops from marinade; pat dry (discard marinade). Grill chops 3 to 5 minutes per side; let rest before serving with relish.
Nutrition information per serving: 229 calories; 30 g protein; 7 g carbohydrates; 8 g total fat; 3 g saturated fat; 81 mg cholesterol; 273 mg sodium; 1 g fiber.