Teriyaki glazed pork chops

Servings: 0


Ingredients


Directions

For the teriyaki sauce: in a small bowl, whisk together the conrstarch and 3 tablespons cold water until dissolved. In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, ginger and garlic. Bring to a boil over medium-low heat and cok until reduced and thickened, about 4 min. Add the conrstarch mixture and cook until thickened, about 2 more minutes. (Took longer for me, I had to move completely off the heat for it to thicken.) Remove the pan from the heat and set aside to cool. For the pineapple salsa: In a small bowl, combine the pineapple, jalapeno, red onion, and cilantro. Set aside. Preheat a grill to medium-high heat (or a shallow pan on the stove top). Spray the grill or pan with oil. Remove the pork from the marinade, place on grill or pan, and discarding marinade. Cook chops until no longer pink, 6-7 minutes per side. Spoon 1 tbsp of the teriyaki sauce over each chop in the final 30 seconds of coking time. Place on chop on each plate, and top each chop with 1/3 cup of salsa. Here are some tips: - You need to marinate these for 30 minutes. Don't forget! - Make the salsa while they're marinating. If you're pairing it with the sweet potato wedges, do that first and get them in the oven as they take about 20 minutes to bake. Then make your salsa. - Do the glaze and the chops at the same time if you're cooking on the stove top. Since these cook up quick, your timing should be just right. Mine only took about 5 min on both sides.