teriyaki pork chops with pineapple salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the teriyaki pork chops:1/4 cup lite soy sauce2.5 tablespoons mirin (rice wine)2.5 tablespoons rice vinegar2.5 tablespoons splenda2 teaspoons freshly grated ginger1/2 cup of miller lite beer4 boneless pork loin chops about 1 inch thickFor the salsa:2/3 cup diced, fresh pineapple2.5 tablespoons diced red onion1/3 cup diced red pepper1 medium jalapeno chili pepper, seeded and diced2 teaspoons chopped cilantro4 tablespoons orange juice
For the teriyaki marinade, comine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool or place in fridge until cool.
Marinate the chops in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.
For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the fridge for up to 3 days).
Preheat the broiler.
Grill of broil the pork chops on each side until it is cooked through, about 5 to 6 minutes per side.
Serve a few spoonfuls of salsa on top of each pork chop. Can serve with Jasmin rice if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDERS16.
Marinate the chops in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.
For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the fridge for up to 3 days).
Preheat the broiler.
Grill of broil the pork chops on each side until it is cooked through, about 5 to 6 minutes per side.
Serve a few spoonfuls of salsa on top of each pork chop. Can serve with Jasmin rice if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDERS16.
Nutritional Info Amount Per Serving
- Calories: 545.5
- Total Fat: 29.1 g
- Cholesterol: 124.1 mg
- Sodium: 1,117.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.0 g
- Protein: 46.7 g
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