Grilled Teriyaki Pork Chops
With Pineapple Papaya Relish

For the marinade:

    2/3 cup soy sauce
    1/3 cup firmly packed light brown sugar
    1/3 cup water
    1/4 cup rice vinegar
    3 garlic cloves, chopped fine
    1 - 2-inch piece fresh gingerroot, peeled and chopped fine

    6 - 1-inch-thick rib pork chops, bones frenched by butcher if desired or pork tenderloin

    Pineapple Papaya Relish as an accompaniment

Make marinade:

In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.


Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (alternatively, meat may be grilled in a ridged grill pan or broiled.)

Serve pork chops with relish

Serves 6



Pineapple Papaya Relish

Can be prepared in 45 minutes or less but requires additional unattended time.

    2 cups finely diced fresh pineapple
    1 cup finely diced fresh papaya
    1/2 cup finely diced red bell pepper
    1/2 cup diced Maui, Vidalia, or other sweet onion
    1 garlic clove, minced
    1 small fresh hot green chili such as a serrano or Thai chili, seeded and minced (wear rubber gloves)
    2 Tablespoons shredded mint leaves


In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.

Serve relish at room temperature.

Makes about 3 cups



( Mike and Maureen 11/18/00 )

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