Take 5 minutes in the morning to get these pork chops marinating so they're ready to grill the same night or even the next day.

Makes 4 servings, 1 chop & 1/4 cup relish each

ACTIVE TIME: 30 minutes

TOTAL TIME: 2 1/2 hours (including 2 hours marinating time)

EASE OF PREPARATION: Moderate

4 bone-in center-cut pork chops (about 1 3/4 pounds), trimmed of fat

Marinade
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper

Blueberry-Ginger Relish
1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt

1. To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
2. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
3. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

NUTRITION INFORMATION: Per serving: 229 calories; 8 g fat (3 g sat, 4 g mono); 81 mg cholesterol; 7 g carbohydrate; 30 g protein; 1 g fiber; 273 mg sodium; 440 mg potassium.

Nutrition bonus: Selenium (67% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 4 lean meat

TIP: Ingredient Note: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.

MAKE AHEAD TIP: Marinate the pork (Step 1) for up to 1 day.

The salsa was pleasantly spicy without being overwhelming. Definitely will make again.

Joleen, San Francisco, CA

I make EW recipes nightly for dinner and this has become one of my all-time favorites. It's an absolutely unique combination of flavors-savory, fruity, spicy and fresh. Best of all, it's so easy to make. We paired ours with a glass of Shiraz and found our two leftover chops tasted even better the next day!

Diane , Glenview, IL

Also excellent with chicken. Most marinades have oil, so I added a little canola oil. Don't know if this helped or not.

, Pueblo, CO

I need name brands of dry sherry having never bought a bottle before only in the grocery store. Thank You.

Emma Miller, Fallon, NV

This was incredible. I added a little more cilantro than it called for but that's my taste. I also think I will increase the relish to have more to put over the pork chop. I can't wait to make it again. Best marinate I've had in ages too! I did it overnight and sucked the air out to push the marinate into the meat more.

Tia Glissmann, Denver, Co