PHOTO: U.S.HIGHBUSH BLUEBERRY COUNCIL

3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry or apple juice

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

4 bone-in center-cut pork chops (about 1¾ lb.), trimmed of fat

1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

¼ tsp. salt

In a small bowl, whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper; pour into large sealable plastic bag. Add pork chops; seal and turn to coat. Refrigerate and marinate at least 2 hours or overnight. About 20 minutes before grilling pork, in a medium non-reactive bowl stir blueberries, shallot, chile, cilantro, lime juice and salt. Set aside. Heat grill to high. Remove pork chops from marinade. Pat dry (discard marinade). Grill chops 3 to 5 minutes per side. Let rest 5 minutes before serving with relish.