teriyaki pork chops with pineapple salsa

For the teriyaki pork chops:
1/4 cup lite soy sauce
2.5 tablespoons mirin (rice wine)
2.5 tablespoons rice vinegar
2.5 tablespoons splenda
2 teaspoons freshly grated ginger
1/2 cup of miller lite beer
4 boneless pork loin chops about 1 inch thick

For the salsa:
2/3 cup diced, fresh pineapple
2.5 tablespoons diced red onion
1/3 cup diced red pepper
1 medium jalapeno chili pepper, seeded and diced
2 teaspoons chopped cilantro
4 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.