Ingredients:
1 cup unsweetened pineapple juice
4 bone-in pork loin chops (8 ounces each)
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 fresh pineapple
1/2 cup teriyaki sauce
Directions:
Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours.
Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops.
Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160° and pineapple is tender, basting occasionally with teriyaki sauce.
Comments:
This is so simple - especially since Adam manned the grill. Ha ha! We skipped the spinach part of the original recipe and boiled up some edamame. Adam has recently become obsessed with it. So much so that we drove to Milwaukee today to Trader Joe's JUST FOR EDAMAME. So sad. Seriously people, if you know where we can get edamame in the shell closer to here (that'd be Neenah), let me know. At least the weather wasn't horrible.
Anyway. The flavor of the pineapple and teriyaki together is mighty good. I'm not a fan of pork, but I ate my whole chop.
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