- 4 lean pork chops (about 6 oz each)
- 1 cup bottled teriyaki marinade add ½ tbsp blueberry jam
- ½ tbsp peanut oil or coconut oil with ½ tbsp blueberry jam
- ½ red onion, diced
- 1 tbsp grated fresh ginger
- 2 lrg plums diced
- ½ cup blueberry juice
- ¼ cup apple cider vinegar
- 1 tsp Italian spice powder
- Salt and black pepper to taste
Combine the pork chops and teriyaki with the blueberry jam in a shallow bowl or sealable plastic bag, turning the chops to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 1 hour and up to 8.
Preheat a grill, grill pan or large cast-iron skillet. While the grill warms up, heat the oil in a medium saucepan over medium heat. Add the red onion and ginger and cook for about 2 minutes, until the onion is translucent. Add the plums, blueberry juice, vinegar and Italian powder spice and stir to combine. Lower the heat and simmer for about 10 minutes, until the fruit is softened (but not mushy) and the liquid has thickened enough to cling light to the plums.
When the grill or pan is hot, remove the pork from the marinade and grill for 4 to 5 minutes per side, until lightly charred all over and firm but slightly yielding to the touch. (Be careful – if the grill is too hot, the sugars in the marinade will burn, ultimately you want a nice medium heat.) Serve each chop with a scoop of the plum sauce mixture and add 1 tbsp. blueberry jam.
Makes 4 servings