The Joy of Pork - Put Pork on Your Fork!

[ 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 ]
with Pineapple Relish
Blade chops are packed with flavour and are inexpensive. Not as tender as loin chops,
they must be marinated or braised. <strong>The</strong> pineapple juice marinade is a very effective tenderizer
4 <strong>Pork</strong> shoulder blade chops, 4
bone-in or boneless, about 2 lbs | 1 kg
1 14 oz | 398 mL can pineapple chunks 1
¼ cup soy sauce 50 mL
1 tsp chopped fresh ginger 5 mL
2 cloves garlic, minced 2
2 green onions, chopped 2
Pineapple Relish Makes 1 ½ cups | 375 mL
Reserved pineapple chunks
½ jalapeño pepper, ½
seeded and finely chopped
½ cup minced red onion 125 mL
2 tbsp lime juice 25 mL
2 tbsp chopped cilantro 25 mL
1 tbsp liquid honey 15 mL
½ tsp salt 2 mL
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 a total <strong>of</strong>
about 10 minutes, depending on the thickness, or until chops
are just cooked. Serve chops with Pineapple Relish.
Pineapple Relish
Combine all ingredients in a medium bowl. Cover and
refrigerate for up to three days.
Serve at room temperature or chilled.
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.
T i p | You can also pan-fry the chops over medium heat in 2 tbsp (25 mL) vegetable oil.
serves 4
r 44