Grilled Shoulder Blade Chops with Pineapple Relish - ★Cooking Recipes★

Pork chops soaked in a tropical marinade and grilled to perfection, served with an easy-to-make zesty pineapple relish.Courtesy of Ontario Pork.
Directions for: Grilled Shoulder Blade Chops with Pineapple Relish

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

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

jalapeno pepper, seeded and finely chopped

Directions

Grilled Shoulder Blade Chops

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.

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.

3. Serve chops with Pineapple Relish.

Pineapple Relish

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

2. 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.

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

See more: Quick and Easy, Grill, Pork, Fruit, Dinner, Main