Grilled Teriyaki Pork Chops

You can blame me if you went to the Mequon store yesterday and couldn’t find any mangoes.  It is I who is single-handedly plundering their stock of these delectable little gems.  At 4/$5.00, I’ve been snapping them up left and right ever since they went on sale last Wednesday morning!  They’re delicious in fruit salads, blended into protein shakes, and sliced up for after school snacks.  I’m thinking I might freeze some too, if I can keep them around long enough!

Yesterday afternoon, my youngest cruised through the kitchen and snapped up a sticky, oblong mango pit off the cutting board.  She wrapped it in a paper towel and gnawed on it for half an hour while zoning out in front of Wizards of Waverly Place.  I was THISCLOSE to shrieking, “HEY!!  NO FOOD IN THE FAMILY ROOM!”, but since it was a healthy snack, I let the little twerp slide.

For the record: had it been Oreos, Pringles, or Swiss Miss chocolate pudding – well, that would have been a different scene altogether.  I’ve said it here before:  ISSUES.  My head would have spun around.  My body would’ve levitated while vile obscenities and green vomit were spewed, ala “The Exorcist”.  It’s true.  I tend to get in quite a lather over food messes in the family room.  I’m working on it.

Horror films and questionable parenting skills aside, I am going to beg you right here and now to make this pork chop recipe!  You simply must try it!  The marinade is so unbelievably simple, and the relish is knock-your-sox-off delicious.  I don’t even normally like sweet stuff in a main course, but this dish is exceptional.  In fact, it’s so good I’m going to make it again on Friday night when my mother-in-law comes in to town.  She’ll totally dig it!

Happy Thursday everyone — grab some sale mangos while they last!


Serves:  6

Source:   adapted from

  • 2/3 c. soy sauce
  • 1/3 c. firmly packed brown sugar
  • 1/3 c. water
  • ¼ c. rice wine vinegar
  • 3 garlic cloves, minced
  • 6 boneless pork chops (Sendik’s Premium Boneless Chops are on sale)
  • Pineapple Mango Relish, recipe follows

In a small 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 (I only had four hours; it worked fine!).

Pour marinade into a saucepan and boil 5 minutes.  Grill chops on an oiled rack set about 4 inches over glowing coals 6-7 minutes per side, or until meat is cooked through, basting with marinade during the last 5 minutes of cooking.  Alternatively, chops may be grilled in a ridged grill pan or broiled.

Serve pork chops with relish.


Makes 3 cups

Source:  adapted from

  • 2 c. finely diced fresh pineapple
  • 1 c. finely diced fresh mango (on sale, HURRY!!)
  • ½ c. finely diced red bell pepper
  • ½ c. finely diced sweet onion
  • 1 clove garlic, minced
  • ½ jalapeno pepper, seeded and minced (throw the whole thing in if you’re not a sissy, LOL)
  • 2 T. minced fresh mint or cilantro (I, of course, used cilantro!)

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

Featured, Fresh, Frugal, Fabulous | March 11th, 2010