Brace yourselves … I’m offering up a savory dish today! Shocking I know, since I’m known more for my love of baking and sweets, but let’s be honest, cookies, cakes and tarts a diet does not make! As much as I wish they did! Still, I was feeling inspired after seeing these instant pot frozen pork chops recipes. These Teriyaki Pork Chops with Blueberry Relish are yummy, quick and easy – great for a weekday dinner. The sweetness of the blueberries balance the heat of the Serrano chilies perfectly and since it’s a lean and healthy meal, you can justify a cookie, slice of cake or scoop of ice cream for dessert 😉

While this recipe is super simple, there is something about pairing fruit with a protein that instantly elevates the meal. Quite honestly I was being over run with blueberries and wanted to switch things up so I thought I would try my hand at something savory. Enjoy!

Ingredients

4 bone-in center-cut pork chops

Marinade
3 tablespoons tamari
2 tablespoons sherry
2 cloves garlic, crushed
1 teaspoon brown sugar

Blueberry Relish
1 cup fresh blueberries
2 tablespoons onion, chopped
1-2 Serrano chilies, seeded and minced (depending on hot you want it!)
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt

Directions

Marinade
Place pork chops in a large re-sealable plastic bag. Whisk tamari, sherry, garlic, and brown sugar 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.

Relish
About 20 minutes before grilling the pork, combine blueberries, shallot, chilies, cilantro, lime juice, 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 and a side of your choice, I paired the chops with green beans quickly sauteed in a little more tamari, garlic and onions 🙂