Teriyaki Pineapple & Pork Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pork chops are wonderful on the grill. Adding the pineapple and teriyaki makes it even better! It reminds me of Hawaii!Alaina Showalter, Clover, South Carolina 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 |
Directions:
1. Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
2. Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
3. Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving.
4. Arrange spinach on a serving platter; serve with pineapple and chops. Yield: 4 servings.
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