Marukan Grilled Teriyaki Pork Chops with Pickled Pineapple, Jicama and Apple Chutney

INSTRUCTIONS

Make the Teriyaki Marinade:

In a small bowl, whisk together tamari, Marukan rice vinegar, maple syrup, ginger, garlic, and sesame oil.

Before adding the pork chops, reserve ⅓ cup of the marinade and place it in a small saucepan (you’ll use this later as a sauce).

Place pork chops in a zip-top bag or dish and pour the remaining marinade over them. Seal and refrigerate for at least 1 hour, up to 4 hours.

Prepare the Chutney:

In a bowl, combine pineapple, jicama, apple, and red onion. In a separate small bowl, whisk together Marukan vinegar, lime juice, maple syrup, and salt. Pour over the fruit mixture and stir well. Let sit for 20–30 minutes or cover and refrigerate for up to 2 hours. Add cilantro and chili flakes just before serving.

Make the Teriyaki Drizzle:

Place the reserved ⅓ cup of marinade over medium heat. In a small bowl, whisk together the cornstarch and water, then stir into the sauce. Simmer until thickened and glossy, 30 – 40 seconds. Set aside for serving.

Grill the Pork Chops:

Preheat your grill or grill pan to medium-high. Remove pork chops from the marinade and pat dry. Discard the marinade. Grill for 4–5 minutes per side, or until the internal temperature reaches 145°F. Let rest for 5 minutes.

Assemble & Serve:

Plate each pork chop and top with a generous spoonful of pickled chutney. Drizzle with the reserved and thickened teriyaki sauce. Serve with steamed rice, furikake, vegetables, or salad if desired.