Pineapple Teriyaki Pork Shops
By dette
Teriyaki chicken bowls, which have become very popular in the United States, may sound like a healthy meal...but the chicken is often cooked in a ton of oil and , more often than not, dark meat is used. My version of this popular dish uses pork, which is actully leaner then the chicken in most traditional bowls. By adding a good amount of pineapple, you'll still get that teriuaki flavor you crave, but you don't meed as much sauce-a very good thing since teriuaki marinades and even reduced-sodium sauces still contain a lot of sodium. Make sure you pork chops are no thicker than 3/4".
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Ingredients
- Olive Oil in a sprayer (not store-bought spray that
- contains propellants)
- 4 (4oz) trimmed bone-less pork loin chops (31/2-41/2
- oz chops are OK) about 3/4" thick
- 1 tsp garlic powder
- Salt to taste
- Ground black pepper, to taste
- 8 tsp honey teriuaki marinade and sauce (this is not
- simple teriuaki sauce-I used Ken's Steak House
- Marinade and Sauce)
- 4 slices canned pinapple slices in juice, drained
Details
Servings 4
Preparation
Step 1
Preheat the broiler. Lline a small baking sheet with aluminum foil and lightly spray the foil with olive oil.
lightly mist both sides of the chops with olive oil and season with the garlic powder, slat, and pepper. Place the chops, not touching on the prepared baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling). Turn the chops and brush or spread 2 tsp of the teriiuaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3-5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.
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