Asian Pork Chops

Asian Pork Chops
From Monica Hindmarsh

Six Servings of 1 Pork Chop
12 freezer rolls also included

Marinade:
16 oz Pineapple Juice
½ cup soy sauce
1 tsp ground ginger
½ tsp minced garlic
1/3 cup Italian dressing
Combine ingredients and pour over meat. Refrigerate and let sit for at least 1 hour. Freeze or prepare.

Cooking directions:
Crock Pot Method:
Thaw completely in refrigerator. Place in crock-pot on low for 8 hours or on high for 3-4 hours. You may shred when fully cooked, thicken sauce with a little flour or cornstarch, and serve over rice with sauce (Asian shredded pork over rice).
Grilled Method:
Thaw in fridge at least 24 hours in advance. Preheat grill. Grill until well cooked on both sides (and thermometer reads 160/170 degrees). My favorite way to eat this!
Oven Method:
Thaw in fridge in advance. Preheat oven to 400 degrees. Heat large skillet over med/high heat. Sear pork chops on each side and then transfer to oven to finish cooking (until internal temp is at least 160 to 170). Take out of oven, cover with foil and let the meat rest 5-10 minutes before serving.
Serve with rolls (included), brown rice, and steamed veggies for a heart healthy meal.