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Preptime: 30 min.Cooktime: 10 min.
Carbs: 14g
Fat: 7g
Fiber: 1g
Protein: 20g
Satfat: 2g
Sodium: 245mg
For the teriyaki pork chops:
1/4 cup soy sauce
2.5 tablespoons mirin (rice wine)
2.5 tablespoons rice vinegar
2.5 tablespoons sugar
2 teaspoons freshly grated ginger
1/2 cup beer
4 center-cut, 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 jalapeño chili pepper, seeded and diced
2 teaspoons chopped cilantro
4 tablespoons orange juice
Directions:
1. For the teriyaki marinade, combine 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 cool over an ice bath.
2. Marinate the chops in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.
3. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)
4. Preheat the grill or broiler.
5. Grill or broil the pork chops on each side until it is cooked through, about 5 to 6 minutes per side, depending on thickness.
Serve a few spoonfuls of salsa on top of each pork chop with Jasmine Rice and Chinese Cabbage, Carrot and Broccoli Stir-Fry.
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