Tuesday, March 3, 2009

Pineapple Teriyaki Pork Chops

I made these last night and they are really good! I will update with pictures tonight.

Pineapple Teriyaki Pork Chops

Olive Oil in a sprayer (Not store bought spray that contains propellant)
4 (4-ounce) trimmed boneless pork loin chops (3 1/2 to 4 1/2-ounce chops are Ok), about 3/4" thick.
1 teaspoon garlic powder
Salt, to taste
8 teaspoons honey teriyaki marinade and sauce (this not simple teriyaki sauce)
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet wtih aluminum foil and lightly spray the foil with olive oil.

Ligthly mist both sides of the cops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the preparred 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). tyurn the chops and brush or spread 2 teaspoons of the teriyaki 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.

Per Serving
199 calories
26 g protein
13 g carbohydrates
5g fat
75 mg cholesterol
trace of fiber
234 mg sodium

What I did different.
I used Kinkomans Teriyaki Marinade and Sauce
You will need to keep the oven door shut and keep an eye on the chops. I had to cook an additional 10 minutes to make sure the chops were done.

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