YOU GUYS! THE WEATHER IS SO GORGEOUS!! Temps in the 70s, lots of sunshine, a nice breeze…it’s been perfect! To those of you living up North or somewhere equally frigid, I apologize. I do hope that your snow melts soon and you get to enjoy this lovely springtime weather. Although, as I type this (sitting outside on my patio), there is a thick layer of yellow pollen over everything, so perhaps some of you prefer the layer of snow to the layer of pollen.
So, with this beautiful weather, and with Spring Break in full swing, it’s officially time to dust off those grills, and get to cooking outside! These Grilled Pineapple Teriyaki Pork Chops would be a wonderful “welcome back” for your long-neglected grill. The flavors of pineapple, teriyaki, and a fire cooked pork chop will definitely taste like springtime. I love that when the pork is done marinating, you boil the marinade juice with cornstarch to make a nice, thick sauce for basting so you’re sure not to lose any of the flavor!
This is also a really healthy dish, with only 210 calories per serving, lots of protein, and only 4 Weight Watchers Smart Points. So in other words, it’s a great meal to eat as you get ready for swimsuit season! But it’s so good, you’ll want to eat it year round.
- ⅓ cup Tropicana® Trop50® orange juice
- 2 tablespoons less-sodium soy sauce
- 1 tablespoon cider vinegar (or rice vinegar)
- 1 tablespoon brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 4 (4-oz) boneless pork chops, trimmed of fat
- 2 teaspoons cornstarch
- 4 thickly sliced fresh pineapple rings (or canned pineapple rings)
- In a small bowl, whisk together the orange juice, soy sauce, vinegar, brown sugar, ground ginger, onion powder, and garlic powder.
- Place the pork chops in a large ziploc bag and add the marinade to coat. Refrigerate for at least 2 hours, up to overnight (the longer the better!).
- Remove the pork chops to a plate. Pour the marinade into a small saucepan.
- In a small bowl, dissolve the cornstarch into 2 teaspoons of cold water to make a slurry. Bring the saucepan of marinade to a boil. Reduce the heat to low and whisk in the slurry. Cook, whisking, until the sauce thickens, about 2 minutes. Remove from the heat and set aside to use as a basting sauce.
- Preheat grill to medium-high heat. Lightly coat the grill rack of the indoor grill or grill pan with cooking spray.
- Place the pork chops on the grill and cook until the internal temperature reaches 145° F, about 4 to 5 minutes per side, brushing often with the baste as you grill.
- Add the pineapple slices to the grill and cook for 1 to 2 minutes on both sides, brushing the marinade on each side.
- To serve, place one grilled pineapple slice on top of each pork chop and serve with any remaining marinade sauce.
Saturated Fat: 9g
Source: Womanista Wellness