Teriyaki Pineapple Pork Chops with Brussels Sprouts and Roasted Red Creamer Potatoes


2 pounds boneless pork chops

2 pound brussels sprouts (halved)

2 pound roasted red creamer potatoes, sliced into quarters

2 tablespoons olive oil

1/2 teaspoon sea salt

Teriyaki Sauce

1/4 cup Tamari (gluten-free soy sauce)

2 tablespoons water

2 tablespoons rice wine vinegar

1 tablespoon tapioca flour

4 tablespoons honey

1/2 cup diced pineapple, plus 4 slices of pineapple

2 cloves garlic, minced

1 teaspoon grated ginger



Heat oven to 425 degrees Fahrenheit. In a 9×13 cooking dish place quartered red creamer potatoes. Drizzle olive oil over potatoes and sprinkle with salt. Cook potatoes for approximately 30-40 minutes. Potatoes can be cooked ahead of time or before pork chops.

Heat oven to 375 degrees Fahrenheit. Mix Teriyaki Sauce ingredients together. Place pork chops in cooking dish. Cut Brussels sprouts in half and place around pork chops. Place pineapple slices on top of pork chops. Pour sauce over pork chops and Brussels sprouts. Place in oven and cook for 35 minutes or until pork chops reach an internal temperature of 145 degrees Fahrenheit on a meat thermometer.

Once pork chops are removed from oven, place potatoes back in oven at 375 degrees Fahrenheit and cook for approximately another 20 minutes or until potatoes are a bit crispy.

Serve pork chops and Brussels sprouts together with potatoes.