Oven-Baked Teriyaki Pork Chops with Pineapple

1. 1

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

2. 2

   Drain the canned pineapple and reserve the juice (you should have about 3/4 cup). Refrigerate the pineapple until needed. In a large shallow bowl, whisk together 3/4 cup teriyaki sauce and the reserved pineapple juice.

3. 3

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

4. 4

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

5. 5

   Bake for 15 minutes. Turn the pork chops. Place a pineapple ring on top of each pork chop (reserve the remaining pineapple rings for another use).

6. 6

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

7. 7

   Using tongs, carefully transfer the pineapple-topped pork chops to a serving platter. Garnish with green onions.

8. 8

   Serve with cooked rice and green beans. Drizzle with some of the remaining pan juices, if desired. Recipe developed by Barrett Heald From the Editor Nutrition data for this recipe includes the full amount of marinade and pineapples. The actual amount of marinade and pineapples consumed will vary.

• Calories 236.27 kcal Moderate
• Protein 32.43 g Good Source
• Carbs 17.14 g Moderate
• Total Fat 5.07 g Moderate
• Saturated Fat 2.03 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 61.2 mg High
• Sodium 2762.75 mg High
• Fiber 0.15 g Low Source
• Sugar 14.72 g High
• Added Sugar 5.84 g Moderate
• Calcium 1.39 mg Low Source
• Iron 2.2 mg Moderate
• Potassium 18.38 mg Low Source
• Vitamin A 0.35 mcg_rae Low Source
• Vitamin C 1.26 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten