Teriyaki Pork & Rice Bowls
|Pork loin chops||18 Ounce (3 Chops Of 6 Ounce Each)|
|Green onions||2 Small, finely chopped|
|Low sodium soy sauce||1⁄2 Cup (8 tbs)|
|Ground ginger||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cooked long grain white rice||2 Cup (32 tbs)|
|Non fat cooking spray||1|
Remove any visible fat and the bone from the chops.
Cut the pork into very thin slices and set aside.
In a small saucepan, heat and blend the onions, soy sauce, ginger, brown sugar, vinegar and garlic to make the teriyaki sauce.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the pork slices for 3 minutes.
Drizzle 2 tablespoons of sauce over the pork.
Spoon the rice over the pork and pour the remaining sauce over the rice.
The teriyaki sauce may melt and run into the drip tray.
Grill for 2-3 minutes.
Remove the pork and rice from the grill and serve in individual bowls, spooning any melted sauce over each.