Ingredients
- 1 medium red onion
- 1 green bell pepper
- 2 lean center-loin boneless pork chops, 4 ounces each
- 2 slices fresh pineapple or 4 slices canned pineapple
- 3 teaspoons teriyaki sauce
- 2 tablespoons unsalted butter
- 1/4 teaspoon black pepper
Preparation
- Cut two slices, 1/4-inch thick each, from the red onion and bell pepper. Store remainder for other use.
- Lay each pork chop on a separate square of aluminum foil.
- Top each pork chop with a slice of red onion, bell pepper and one fresh pineapple slice or 2 canned slices.
- Drizzle each chop with 1-1/2 teaspoons teriyaki sauce. Divide butter and place half on each pork chop. Sprinkle with black pepper if desired.
- Wrap foil tightly around each chop, rolling ends to seal.
- Cook on a grill or in 350º F oven for 15 to 20 minutes or until done.
Helpful hints
- If desired, cook pineapple slices on the grill then add to cooked pork chops.
- If, after 15 or 20 minutes, the chops are not completely cooked, rewrap and cook longer.
- If you are on a lower protein diet, buy smaller pork chops and weigh cooked meat to match your meal plan.