Teriyaki Pork Chops With Pineapple And Peppers

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
993
FAT
87%
CHOL
154%
SOD
92%

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Ingredients for 4 servings

3 cups chicken stock, divided

3 tablespoons vegetable oil, divided

1 cup white rice

1 cup shelled edamame

1 small bunch scallions, cut into 1-inch lengths

4 thick-cut (1 1/2 inches thick) boneless pork shoulder chops

Salt and pepper

1/2 ripe pineapple, cut into chunks

2 red, orange or green bell peppers, cut into bite-size chunks

1 jalapeƱo pepper, seeded and finely chopped

1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce

Juice of 2 limes

3 tablespoons honey or agave syrup

One 1-inch piece fresh ginger, thinly sliced crosswise

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