TERIYAKI PORK CHOPS WITH PINEAPPLES AND PEPPERS

By Sube

Ingredients

• 4 thick pork chops
• Salt and Pepper
• 1/2 ripe pineapple, cut into chunks
• 2 red, orange or green bell peppers, cut into bite-size chunks
• 1 jalepeno chili, seeded and finely chopped
• 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
• Juice of 2 limes
• 3 tablespoons honey or agave syrup
• One 1-inch fresh ginger,thinly sliced crosswise

Details

Servings 4

Preparation

Step 1

In a large skillet, heat 1 tablespon oil, 1 turn of the pan, over high heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, until just done, 7 to 8 minutes. Transfer the chop to a plate.

Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers, and chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork palte. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, abut 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes.