TERIYAKI PINEAPPLE & PORK CHOPS

By swatts1129

Ingredients

• Ingredients
• 1 cup unsweetened pineapple juice
• 4 bone-in pork loin chops (8 ounces each)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 fresh pineapple
• 1/2 cup teriyaki sauce
• 1 package (9 ounces) fresh baby spinach

Details

Servings 4

Preparation

Step 1

Directions
Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.
Arrange spinach on a serving platter; top with pineapple and chops. Yield: 4 servings.



Nutrition Facts: 1 pork chop with 1-1/2 cups spinach and 2 pineapple spears equals 433 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,644 mg sodium, 24 g carbohydrate, 3 g fiber, 41 g protein.