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[ G r i l l e d S h o u l d e r B l a d e C h o p s ]<br />
with Pineapple Relish<br />
Blade chops are packed with flavour and are inexpensive. Not as tender as loin chops,<br />
they must be marinated or braised. <str<strong>on</strong>g>The</str<strong>on</strong>g> pineapple juice marinade is a very effective tenderizer<br />
4 <str<strong>on</strong>g>Pork</str<strong>on</strong>g> shoulder blade chops, 4<br />
b<strong>on</strong>e-in or b<strong>on</strong>eless, about 2 lbs | 1 kg<br />
1 14 oz | 398 mL can pineapple chunks 1<br />
¼ cup soy sauce 50 mL<br />
1 tsp chopped fresh ginger 5 mL<br />
2 cloves garlic, minced 2<br />
2 green <strong>on</strong>i<strong>on</strong>s, chopped 2<br />
Pineapple Relish Makes 1 ½ cups | 375 mL<br />
Reserved pineapple chunks<br />
½ jalapeño pepper, ½<br />
seeded and finely chopped<br />
½ cup minced red <strong>on</strong>i<strong>on</strong> 125 mL<br />
2 tbsp lime juice 25 mL<br />
2 tbsp chopped cilantro 25 mL<br />
1 tbsp liquid h<strong>on</strong>ey 15 mL<br />
½ tsp salt 2 mL<br />
1. Drain pineapple; put chunks and juice in separate c<strong>on</strong>tainers.<br />
Process juice, soy sauce, ginger, garlic and green <strong>on</strong>i<strong>on</strong>s in a<br />
food processor or blender, or chop everything very finely.<br />
Marinate chops, refrigerated, in this mixture in a sealed<br />
plastic bag or glass baking dish for 4 hours to overnight.<br />
2. Pre-heat grill to medium. Remove chops and wipe dry;<br />
discard marinade. Grill chops, turning <strong>on</strong>ce, for a total <str<strong>on</strong>g>of</str<strong>on</strong>g><br />
about 10 minutes, depending <strong>on</strong> the thickness, or until chops<br />
are just cooked. Serve chops with Pineapple Relish.<br />
Pineapple Relish<br />
Combine all ingredients in a medium bowl. Cover and<br />
refrigerate for up to three days.<br />
Serve at room temperature or chilled.<br />
T i p | Add the cilantro at the end; the acidic lime juice will turn the cilantro’s vibrant green to a drab olive green over time.<br />
T i p | You can also pan-fry the chops over medium heat in 2 tbsp (25 mL) vegetable oil.<br />
serves 4<br />
r 44