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Teriyaki Baked Pork Chops

Teriyaki Baked Pork Chops

These teriyaki baked pork chops topped with pineapple rings come out juicy and flavorful and create a delicious pan sauce. Serve with rice and green beans for a complete meal.

Calories
291
Carbohydrates
25g
Protein
25g
Potassium
610mg
Fiber
10g
Sugar
12g

Ingredients

  • 1 (20-ounce) can juice-pack pineapple rings

  • 6 boneless pork chops, about 1-inch thick

  • 3/4 cup teriyaki marinade and sauce (such as  Soy Vey)

  • 2 tablespoons sliced green onions

  • cooked white rice, for serving (optional)

  • roasted or steamed green beans, for serving (optional)

Direction

  1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  2. Drain and reserve juice from canned pineapple. (You should have about 3/4 cup.) Refrigerate pineapple until ready to use. Whisk together 3/4 cup teriyaki sauce and reserved pineapple juice in a large shallow bowl.

  3. Add pork chops to the bowl and turn to fully coat. Cover and marinate in the refrigerator for at least 4 hours or up to overnight. 

  4. Place marinated pork chops in a single layer in baking dish. Pour remaining marinade juices over top.

  5. Bake for 15 minutes. Turn pork chops. Top each pork chop with a pineapple ring. (Reserve remaining pineapple rings for another use.)

  6. Continue baking until an instant-read thermometer inserted into the thickest part of pork chop reads 145 degrees F (63 degrees C)  15 to 20 minutes.

  7. Carefully transfer pineapple topped pork chops with tongs to a serving platter. Garnish with green onions.

  8. Serve with cooked rice and green beans. Drizzle with some of the remaining pan juices, if desired.

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