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

1. Cut two slices, 1/4-inch thick each, from the red onion and bell pepper. Store remainder for other use.
2. Lay each pork chop on a separate square of aluminum foil.
3. Top each pork chop with a slice of red onion, bell pepper and one fresh pineapple slice or 2 canned slices.
4. 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.
5. Wrap foil tightly around each chop, rolling ends to seal.
6. 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.