Hawaiian-Style Pork Chops
Portions: 2 Serving Size: One Pork Chop
2 boneless pork chops (4-ounces each, raw)
Two 1/4-in slices red onion
Two 1/4-in slices green bell pepper
4 canned pineapple slices—drain off the syrup
2 teaspoons teriyaki sauce
2 tablespoons margarine
Pepper to taste
- Trim fat from pork chops. Lay each pork chop on a separate square of aluminum foil.
- Top each pork chop with a slice of red onion, bell pepper and two pineapple slices.
- Drizzle with 1 teaspoon teriyaki sauce.
- Divide margarine 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 barbeque or in 350?F oven for 15 to 20 minutes or until done.
- Be sure to wrap foil tightly so juices don’t escape while cooking.
- If, after 15 or 20 minutes, the chops are not completely cooked, rewrap and cook longer.
- Be careful opening the foil after cooking—steam is very hot.
Nutrients per serving
- Calories 357
- Protein 24 g
- Carbohydrates 28 g
- Fat 17 g
- Cholesterol 69 mg
- Sodium 328 mg
- Potassium 486 mg
- Phosphorus 177 mg
- Calcium 21 mg
- Fiber 1.5 g