Pork chops soaked in a tropical marinade and grilled to perfection, served with an easy-to-make zesty pineapple relish.Courtesy of Ontario Pork.
Grilled Shoulder Blade Chops
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.
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.
Serve chops with Pineapple Relish.
Combine all ingredients in a medium bowl. Cover and refrigerate for up to three days. Serve at room temperature or chilled.
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.
Tip: You can also pan-fry the chops over a medium heat in 2 tbsp (25 mL) vegetable oil.