Teriyaki Pork Chop Pita with Tempura Fried Snow Peas
4 bone-in pork chops
1 cup teriyaki marinade
¼ cup pineapple juice
¼ cup brown sugar
1 cup coleslaw mix
3 ounces (half a bag) baby spinach
½ yellow onion-julienne
½ jar (19.3 ounces) roasted red peppers, julienne
1 container (8 ounces) mascarpone cheese
4 pieces pita bread
Snow Peas
1 box (10 ounces) tempura mix
1 pound snow peas
2 cups canola oil
½ tablespoon salt
¼ teaspoon cracked black pepper
¼ teaspoon chili powder
½ cup mayonnaise
¼ cup sriracha hot chili sauce
For the pork chops: Mix together teriyaki marinade, pineapple juice and brown sugar. Put pork chops into a resealable bag and add marinade; refrigerate overnight or for 8 hours.
Grill pork chops first on high heat 1 minute on each side then lower to medium until cooked through. Let rest for 5-10 minutes. Cut meat from the bone and into strips.
Cut pita bread in half to make pockets. Heat pita bread in a nonstick pan.
Add meat to pita along with a pinch of coleslaw mix, a few pieces of onion, a few pieces of spinach, roasted red pepper and 1 teaspoon mascarpone cheese.
For the snow peas: Heat oil in a 3 quart skillet. Mix tempura batter according to instructions. Dip snow peas in batter. Let excess batter drip back into bowl. Heat canola oil in a deep pan. Fry snow peas until golden brown. Place on paper towels to drain excess oil. Season with salt, pepper and chili powder.
Mix mayonnaise and sriracha in a small bowl. Serve alongside snow peas.
Serves four.
Juanita Harrell, Wheaton