Teriyaki Pork Chops
This delicious dish has the flavors of the Orient with very little work.
It’s so wonderful to come home to this dish ready and waiting for you.
Equipment
- Crockpot
Ingredients
- 4 boneless center-cut pork chops
- 2 tablespoons soy sauce
- ½ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon grated gingerroot
- 2 cups frozen broccoli florets
- 1 cup long grain rice
- 2 cups Chicken Stock
Instructions
- Place pork chops in zipper-lock bag and add remaining
- ingredients except broccoli, rice, and stock. Seal bag and knead it
- to mix thoroughly. Refrigerate for 1–2 hours.
- Place meat and marinade in 3 to 4-quart slow cooker, cover, and
- cook on low for 7 hours. Add broccoli and cook for 1 hour longer
- or until broccoli and chops are hot and tender.
- During last half hour of cooking, combine rice and stock in heavy
- saucepan, bring to a boil, then cover pan, reduce heat to low, and
- simmer for 15 to 20 minutes, until rice is tender and liquid is
- absorbed.
Notes & Wine Advice
Serve pork chops and broccoli over rice
Nutrition values
Calories: 341.81 kcal | Protein: 23.39 g | Fat: 10.09 g | Sodium: 813.66 mg