As I've told just about everyone, I have an ulcer. Because of this, I have to be careful. Luckily, this was perfect. I prefer to make my own teriyaki sauce, but bottled is just fine, too.
To make my teriyaki sauce, combine about a cup of soy sauce, a small can of pineapple juice, about two Tablespoons of crystallized ginger, a pinch of arrowroot powder, and the juice of half a lemon. Cook this on medium-high heat until the sauce has a syrupy consistency. Pour it over the top of your meat, in this case pork chops, and let it marinate at least three hours.
Heat your grill, pour some of the marinade over the top of the pork, and cook until the pork is cooked through, about five minutes per side.
I served this with mashed potatoes I made with cream, unsweetened almond milk, butter, garlic powder, salt, and rosemary, and corn. Will and I both loved the pork chops, and the mashed potatoes were perfect. The meat was marinated just long enough that the fat pretty much dissolved.
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