Well, I bought a few too many pork chops and had a bag of cabbage that I shredded a few days ago and thought I’d better come up with
something that made use of both. Here’s what I came up with. I really like Veri Veri Teriyaki sauce for a marinade for chicken and pork. Today I
wanted to give a bit more of that flavor the salad so I decided to add it to the salad dressing. A standard vinaigrette recipe is 1/3 vinegar, lemon or lime juice and 2/3 oil. By using the teriyaki sauce in the dressing the fat is cut considerably and the flavor is great. This is one of those meals you could make into two; grill a few extra pork chops one night and use the leftovers to make this salad the next night. Craig wasn’t too excited with this recipe, he wasn’t convinced this was going to be something he would like. I promised him he could just have a pork chop with salad on the side.
He really enjoyed this and I have to say neither of us are big pineapple fans but I thought it would work well with the rest of the ingredients and the pineapple was amazing. Even if you’re not a fan of pineapple you are probably going to enjoy this.
1 pound boneless pork chops
¼ cup Veri Veri Teriyaki
6 ounce bag of baby spinach
3 cups shredded cabbage
1 cup shredded carrots
1 avocado peeled and diced
2 cups cubed pineapple (about 1 pound)
1/3 cup lime juice
1/3 cup olive oil
1/3 cup Veri Veri Teriyaki
In a gallon plastic bag add pork chops and teriyaki sauce. Seal the bag and shake to evenly coat the chops with sauce. Allow to marinate for about an hour. Or think ahead and marinate the night before, this seldom works for me, I seldom plan ahead for meals, but you could give it a try.
Grill pork chops and pineapple over medium high heat on grill. Using a meat thermometer grill until chops are 160 degrees F.
Slice pork and toss pork and pineapple over salad. Toss with salad dressing and enjoy. This is really great.