Grilled Teriyaki Pork Chops With Pineapple Papaya Relish Food

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH

Steps:

• Make marinade:
• In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
• Serve pork chops with relish.

PINEAPPLE PAPAYA RELISH

Steps:

• In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.
• Serve relish at room temperature.

GRILLED PINEAPPLE PORK CHOPS

Steps:

• Drain pineapple, reserving 1/4 cup of the juice for marinade.
• Combine all marinade ingredients; use 2/3 cup to marinate pork, and reserve the rest for basting.
• Let meat marinate for at least 3 hours.
• Grill pork chops on medium heat for 8 minutes on each side.
• Grill pineapple for a total of 5 minutes.
• Baste both pork and pineapple with reserved marinade.
• Place one or two pineapple slices on each pork chop.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

TERIYAKI GRILLED PORK CHOPS

Steps:

• Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
• Remove the cooking grates from the grill and spray with non stick cooking spray.
• Preheat charcoal or gas grill to medium/high heat.
• Return the cooking grates to the grill.
• Remove chops from marinade and place on greased grates over hot coals.
• Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
• Cooking time for second side is shorter by 1-2 minutes.
• If chop is thinner than 3/4 inch, cook about 5 minutes per side.
• If chop is thicker than 3/4 inch, cook about 7 minutes per side.
• Overcooking will cause chops to become tough.
• Slightly pink chops are done, white chops are well done.

OVEN-BAKED PINEAPPLE PORK CHOPS

Steps:

• In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
• Marinate in the refrigerator for at least 4 hours.
• In a pie pan, toss the bread crumbs and paprika.
• Dredge pork chops in bread crumb mixture, coating both sides.
• Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
• Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• 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 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

GRILLED TERIYAKI PORK CHOPS

Steps:

• Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
• Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish.
• Marinate meat overnight or a couple of hours in fridge, turning once or twice.
• Pour marinade into a saucepan and boil 5 minutes.
• Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

PINEAPPLE GRILLED PORK CHOPS

Steps:

• Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.