Grilled Teriyaki Pork Chops with Pineapple Mango Relish

Ingredients

For marinade:

• 2/3 cup soy sauce
• 1/3 cup firmly packed light brown sugar
• 1/3 cup water
• 1/4 cup rice vinegar
• 3 garlic cloves, chopped fine
• 2-inch piece fresh gingerroot, peeled and chopped fine
• 6 (1-inch) thick rib pork chops, bones Frenched by butcher, if desired

Directions

Marinade: In a 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. Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

Pineapple Mango Relish:

• 2 cups finely diced fresh pineapple
• 1 cup finely diced fresh mango
• 1/2 cup finely diced Maui, Vidalia, or other sweet onion
• 1 garlic clove, minced
• 1 small fresh hot green chili such as a serrano or Thai chili, seeded and minced (wear rubber gloves)
• 2 tablespoons shredded mint leaves

In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, coveered.