Name: Teriyaki Baked Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Yield: 6
Cuisine: American
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 brand); 2 tablespoons sliced green onions; Cooked white rice, for serving; Roasted or steamed green beans, for serving

Ingredients

6 serv.

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 brand)
2 tablespoons sliced green onions
Cooked white rice, for serving
Roasted or steamed green beans, for serving

Instructions

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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. Recipe developed by Barrett Heald