Yields
4 servings
ADVERTISEMENT
ingredients
½
cup teriyaki sauce (125 mL)
2
Tbsp orange marmalade (30 mL)
1
Tbsp grated ginger (15 mL)
1
tsp prepared garlic in a jar (5 mL)
¼
tsp salt (1 mL)
¼
tsp pepper (1 mL)
4
to 6 thick pork chops (900 g or 2 lbs)
20
to 24 baby potatoes
6
to 8 wood or metal skewers
1
cup fresh pineapple, chunks (250 mL)
1
zucchini, cut in chunks
8
mushrooms
red onion, cut in chunks
2
green onions, chopped
ADVERTISEMENT
directions
Step 1
Combine teriyaki sauce, marmalade, ginger, garlic, salt and pepper in a strong plastic bag.
Step 2
Toss chops in bag and make sure that sauce coats.
Step 3
Marinade in refrigerator. If using wood skewers for veggies soak in water until ready to use.
Step 4
Heat barbeque to medium.
Step 5
Place potatoes in pot. Bring to boil and cook until tender but firm (15 minutes).
Step 6
Skewer mushrooms, zucchini, red onion and pineapple.
Step 7
Place on BBQ and cook for 10 minutes, turning occasionally.
Step 8
Grill pork chops in BBQ with lid down.
Step 9
Baste raw side with remaining marinade through cooking.
Step 10
Sprinkle green onion over chops before serving.