Pineapple Teriyaki Pork Chops

Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4 ounce) trimmed boneless pork loin chops, about 3/4" thick
1 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 teaspoons honey teriyaki marinade and sauce (I used Ken's Steak House Marinade and Sauce)
4 slices canned pineapple slices in juice, drained

Preheat the broiler.  Line a small baking sheet with aluminum foil and lightly spray with the olive oil.

Lightly mist both sides of the chops with the olive oil and season with the garlic powder, salt and pepper.  Place the chops, not touching, on the prepared baking sheet and bake approximately 3" from the heat for 2 minutes (be sure to leave the oven door open a crack when broiling).

Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each.  Top with pineapple slices.  Broil for 3 to 5 minutes longer, or until the pineapple and the glaze brown lightly and the pork is barely pink inside.  Serve immediately.

Recipe printed from
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