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One-Pan Pineapple Teriyaki Pork Chops

A meal so easy that it basically cooks itself!

The only "prep work" needed is to chop up veggies of your choice (I used zucchini and red peppers) and marinate the pork chops for at least 30 minutes.

The rest is left to the oven!


  • 1/2 bottle of Pineapple Teriyaki Marinade (Shoprite Brand) 4 Boneless Pork Chops

  • 2 Large zucchini (chopped)

  • 1 Large red pepper (chopped)


  1. Place pork chops in a bowl or large Ziploc baggie and generously add Teriyaki sauce. Cover and place in refrigerator to marinate for at least 30 minutes.

  2. When ready, remove pork chops and sit at room temperature for 20 minutes (this is the key to a juicy inside!) Preheat oven to 375 degrees

  3. Line a sheet pan with foil or using cooking spray. Add veggies and pork chops to pan.

  4. Bake in oven for 35 minutes. Make sure pork chops reach internal temperature of 145 degrees. Let them sit 10 minutes to allow to fully cook through as they will continue to cook while resting. Yummy served with/over: Rice, cauliflower rice, or rice noodles. Makes 4 servings. Macros per 1 serving (4-oz pork chop): 228g calories; 23P/21C/6F

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