Teriyaki Pork Chops with Vegetable Skewers

So, I've been craving things from the grill. Perhaps it's because lately our temperatures have been nearing the 60s. Maybe it's because things cooked on the grill are generally healthy.

Whatever the true reason, I decided to use our broiler as a substitute... but I imagine these will be even more delicious come summer time!

TERIYAKI PORK CHOPS

Supplies:

- 1 lb lean, center cut pork chops
- 3 tbsp teriyaki sauce (low sodium)
- 1 tbsp soy sauce (low sodium)
- 1 tbsp pineapple juice (fresh or canned)

DIRECTIONS:

- Trim the pork chops of any fat.
- Put the pork chops in a one gallon ziploc/freezer bag. Add the teriyaki sauce, soy sauce, and pineapple juice. Close the bag tightly and thoroughly and give it a good shake, or message the chops into the sauce so they are all well coated.
- Put them in the fridge to marinate for a good one to three hours.
- Once the pork chops have marinated, take them out and put them on a prepared broiler pan. Broil on high for ten minutes on each side.

EASY AS THAT!

VEGETABLE SKEWERS

Supplies:

- Any vegetables you might wish to skew! I used:

- 1/2 Red Onion
- 1 Zucchini
- 1/2 Yellow Squash
- 1/2- 1 Red Pepper
- 1/2 Pineapple (obviously not a vegetable)

Directions:

- Arrange your cut up vegetables as desired on the skewers.
- Place on the same broiler (now pork chop free) and cook for at least five minutes, turning them over half way through.
- Before serving, check to make sure all veggies are warm/cooked. If they aren't, put back in until they are!


I also served some of our left over black beans and rice. It definitely added to the variety of flavors!