This recipe for pork chops with pineapple relish makes for a zesty (thank you, ginger and jalapeño) but sweet (we love you, citrusy pineapple) dish.

Grilled Shoulder Blade Chops with Pineapple Relish

Serves 4

Cooking Time: 10 minutes
Preparation Time: 15 minutes
Ingredients

4 Ontario pork shoulder blade chops, bone-in or boneless, about 2 lbs/1 kg
1 14 oz (398 mL) can pineapple chunks
1/4 cup (60 mL) soy sauce
1 tsp (5 mL) chopped fresh ginger
2 cloves garlic, minced
2 green onions, chopped

Pineapple relish:
Reserved pineapple chunks
1/2 jalapeño pepper, seeded and finely chopped

Cooking Instructions

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.
Preheat grill for 10 minutes high then lower 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.
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.

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.

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