Teriyaki Glazed Pork Chops with Pineapple Salsa and Cilantro Lime Rice


Pork chops ingredients:

1/4 cup pineapple juice

4 tsp low sodium soy sauce

1 crushed garlic clove

1 tsp ginger

5 boneless pork chops (4 oz each)

Teriyaki sauce:

1 tsp corn starch

3 tbsp low sodium soy sauce

1/4 cup pineapple juice

2 tbsp dark brown sugar

1/2 tsp ginger

1 garlc clove crushed

Pineapple salsa:

1 1/3 cup pineapple cut into 1/2 inch cubes

1 fresh jalapeno pepper, chopped

2 tbsp chopped red onion

1 tbsp fresh cilantro

Combine all ingredients for pork chops and pour over meat in a dish and let marinade for 30 mins.  For teriyaki sauce, whisk corn starch and 3 tbsp cold water until dissolved.  In a small sauce pan mix together the rest of ingredients for teriyaki sauce and bring to a boil, reduce heat to medium low and cook until thickened.  Add in cornstarch/water mixture and cook until thickened.  Remove from heat.  For pine apple salsa: combine all ingredients in a bowl and set aside.  Heat a medium sized sauce pan over medium-high heat and spray with oil.  Add pork chops and cook 6-7 minutes on each side until no longer pink inside.  When finished, spoon 1 tbsp of teriyaki sauce and 1/3 cup salsa over each pork chop.

Cilantro Lime Rice:


1 cup long grain rice or basmati rice

juice from 1/2 lime

3 tbsp fresh cilantro

3 tsp vegetable oil

Cook rice according to package directions in 1 tsp vegetable oil.  Stir in remaining ingredients

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