For the pork chops: Combine the pineapple juice, soy sauce, garlic, and ginger in a small bowl. Put the pork chops in the bowl or a sealable container, pour marinade over them and marinate about 30 minutes.
For the teriyaki sauce: in a small bowl, whisk together the conrstarch and 3 tablespons cold water until dissolved. In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, ginger and garlic. Bring to a boil over medium-low heat and cok until reduced and thickened, about 4 min. Add the conrstarch mixture and cook until thickened, about 2 more minutes. (Took longer for me, I had to move completely off the heat for it to thicken.) Remove the pan from the heat and set aside to cool.
For the pineapple salsa: In a small bowl, combine the pineapple, jalapeno, red onion, and cilantro. Set aside.
Preheat a grill to medium-high heat (or a shallow pan on the stove top). Spray the grill or pan with oil. Remove the pork from the marinade, place on grill or pan, and discarding marinade. Cook chops until no longer pink, 6-7 minutes per side. Spoon 1 tbsp of the teriyaki sauce over each chop in the final 30 seconds of coking time.
Place on chop on each plate, and top each chop with 1/3 cup of salsa.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 351.6mg||12 %|
|Potassium 121.5mg||3 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 15.4g|
|Protein 1.1g||2 %|
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Calories per serving: 66
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