Sunday, February 28, 2016
Teriyaki marinated and glazed lean pork chops are browned then nestled in pineapple rice. This delicious Asian twist is done in just one pot and in record time!
So, did y'all watch Fuller House this weekend? When I think of my childhood, Full House was always playing a starring role! My dad used to complain when we sat down to watch it because it was so cheesy but we kids loved it! I was super excited to see the Netflix reboot and just hoped it would live up to hype. I'm sure the critics hate it but it was cheesy, nostalgic, and I loved every second.
Yup, I finished the entire thing on Friday. The benefit of having Fridays off!
Sometimes I start binging on a show and the last thing I want to do is get off the couch to make dinner. Like that segway into this recipe? Ha!
But seriously, weeknight friendly one pot dishes are the most used in this house - either due to my bingewatching or just a long workday. Some one pot recipes end up being bland but not this one! The homemade teriyaki sauce and pineapple juice make it both sweet and savory and using lean pork chops (as opposed to the ever present chicken breasts) is a great change!
Note: Wondering why I have more than 4 pieces of pork pictured? I trimmed my chops into small pieces, which meant adding them to the rice later as they cooked faster.
Teriyaki Pork Chops & Pineapple Rice
4 boneless pork chops
1.5 cups long grain white rice
1 (20 ounce) can crushed pineapple
For the teriyaki sauce:
1/2 cup soy sauce
1/2 cup sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
In a small bowl, whisk together the teriyaki sauce ingredients. Pour 1/3 cup of the sauce + 1 tablespoon olive oil to a freezer bag. Add the pork, refrigerate, and let marinate for at least an hour (up to 8 hours). Place the remaining teriyaki sauce in a bowl, cover, and refrigerate until ready to use.
When ready to cook, strain the pineapple, separating the juice and the crushed pineapple. Pour the juice in a measuring cup and add water until there is 3.5 cups liquid total. Set that and the crushed pineapple aside.
In a large nonstick skillet, turn the heat to medium and add the refrigerated teriyaki sauce. Bring to a boil then reduce heat to simmer and stir constantly until the sauce is slightly thickened. Remove back to the original bowl and set aside.
With a paper towel, quickly wipe out the skillet and then heat 1 tablespoon olive oil over high heat. Using tongs, pull each piece of pork from the marinade and let excess drip back into the bag. Add the pork to the skillet and cook around 3 minutes on each side, or until nicely browned. It will not be cooked through all the way. Remove to a plate.
Wipe out skillet again and add 1 tablespoon olive oil and reserved pineapple/water mix. Bring to a simmer and stir in reserved crushed pineapple and rice. Cover, reduce heat to medium low, and cook for 12 minutes. Stir rice and nestle browned pork chops on top. Brush each piece of pork with the reserved teriyaki sauce. Cover and continue to cook for an additional 8-12 minutes, or until the rice and pork is cooked through.
Brush pork with additional teriyaki sauce and season rice with salt and pepper before serving.
Source: adapted from Carlsbad Cravings