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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

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