It's been nearly forever since I have shared a new recipe here. I'm cooking plenty, nearly every single night, in fact! I meal plan, grocery shop, rotate dishes and try new recipes several times a month.
Pork chops have always been a favorite here. Sometime last year, while trying to cook using pantry ingredients, I found a recipe for Saucy Salsa Baked Chops. It became an instant hit. I tweaked it a bit over time and now omit the marmalade and use Trader Joe's Smoky Peach Salsa. The combination is such a winner!
The recipe itself is fairly basic and when I came across an unopened bottle of Soy Vay Veri Veri Teriyaki in the pantry, I decided to play around with a different spin. Now having prepared the meal twice, I felt compelled to share what is a new favorite - Baked Teriyaki Pork Chops!
The prep is very easy, even with three kids twirling around my ankles and pulling at my cardigan. If I can make this on a week night, so can you!
Chop up half a yellow onion and one red bell pepper and toss them in a 9x9" ceramic baking dish. Don't have one? Spray a metal pan and toss them in that. I love ceramic for the ease of clean up. Salt and pepper each side of your boneless pork chops. Heat a bit of olive oil in a frying pan, getting it good and hot, and sear the chops, about 3-4 minutes on each side. Add those to the baking dish over the chopped veggies. Add half a can of chunk pineapple (drained) on the chops. Pour a cup of Teriyaki sauce over the top and put them in a hot oven for 40 minutes. They are so, so good that you may want to double the recipe for leftovers!
Baked Teriyaki Pork Chops
Yield 4 servings
4 boneless pork chops, about 3/4" thick
2 tbsp olive oil
1/2 yellow onion, diced
1 red bell pepper, diced
1 cup chunk pineapple in juice, drained
1 cup Soy Vay Veri Veri Teriyaki sauce
salt and ground black pepper
1. Preheat oven to 375 degrees.
2. Add diced onion and pepper to bottom of a 9x9" ceramic baking dish or, a prepared metal pan.
3. Add oil to a fry pan over med-high heat until hot. Season both sides of pork chops with salt and pepper. Sear chops in the fry pan, 3-4 minutes per side until slightly golden brown.
4. Remove chops from pan and add to baking dish, over onion and pepper.
5. Top chops with chunk pineapple, followed by teriyaki sauce.
6. Bake uncovered for 40 minutes. Serve hot over cooked rice.
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