Quick, easy, and delicious. Quick, easy, and delicious. Like Buddhist monks chanting in a temple, we've got our mantra we use for all our recipes. This one has the ease of roasting broccoli, cooking the pork chop, and making the sauce, all coming together in your kitchen as if you were a highly trained chef. Plus, it's calorie and carb-conscious, making it a healthy dinner to boot. Quick, easy, and delicious.
Cut broccoli into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and cut green bell pepper into ½" dice.
Coarsely chop pineapple.
Pat pork chops dry, and season both sides with ¼ tsp. pepper.
Roast the Broccoli
Toss broccoli and garlic with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer. Roast in hot oven until broccoli is browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove chops to a plate and rest at least 2 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear pork to medium heat and add 1 tsp. olive oil.
Add green bell pepper and pineapple to hot pan. Stir occasionally until lightly charred, 2-3 minutes.
Add teriyaki glaze and bring to a simmer. Once simmering, stir occasionally until bell pepper is tender, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!