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Grilled Shoulder Blade Chops with Pineapple Relish

Grilled Shoulder Blade Chops with Pineapple Relish
Prep Time
15 min
Cook Time
10 min
Yields
4 servings

Pork chops soaked in a tropical marinade and grilled to perfection, served with an easy-to-make zesty pineapple relish.Courtesy of Ontario Pork.

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ingredients

Grilled Shoulder Blade Chops

4
Canadian pork shoulder blade chops, bone-in or boneless, about 2 lbs/1 kg
1 14
oz can (398 mL) pineapple chunks
¼
cup (50 mL) soy sauce
1
tsp (5 mL) fresh ginger, chopped
2
clove garlic, minced
2
green onions, chopped

Pineapple Relish

reserved pineapple chunks
½
jalapeno pepper, seeded and finely chopped
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directions

Step 1

Drain pineapple; put chunks and juice in separate containers. Process juice, soy sauce, ginger, garlic and green onions in a food processor or blender, or chop everything very finely. Marinate chops, refrigerated, in this mixture in a sealed plastic bag or glass baking dish for 4 hours to overnight.

Step 2

Pre-heat grill to medium. Remove chops and wipe dry; discard marinade. Grill chops, turning once, for about 10 minutes, depending on the thickness, or until chops are just cooked.

Step 3

Serve chops with Pineapple Relish.

Step 4

Combine all ingredients in a medium bowl. Cover and refrigerate for up to three days. Serve at room temperature or chilled.

Step 5

Tip: Add the cilantro at the last minute; the acidic lime juice will turn the cilantro’s vibrant green to a drab olive green over time.

Step 6

Tip: You can also pan-fry the chops over a medium heat in 2 tbsp (25 mL) vegetable oil.

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