1/2 cup teriyaki sauce (125 mL)
2 tbsp orange marmalade (30 mL)
1 tbsp grated ginger (15 mL)
1 tsp prepared garlic in a jar (5 mL)
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
4 to 6 thick pork chops (900 g or 2 lbs)
20 to 24 baby potatoes
6 to 8 wood or metal skewers
1 cup fresh pineapple, chunks (250 mL)
1 x zucchini, cut in chunks
8 x mushrooms
red onion, cut in chunks
2 x green onions, chopped
Combine teriyaki sauce, marmalade, ginger, garlic, salt and pepper in a strong plastic bag.
Toss chops in bag and make sure that sauce coats.
Marinade in refrigerator. If using wood skewers for veggies soak in water until ready to use.
Heat barbeque to medium.
Place potatoes in pot. Bring to boil and cook until tender but firm (15 minutes).
Skewer mushrooms, zucchini, red onion and pineapple.
Place on BBQ and cook for 10 minutes, turning occasionally.
Grill pork chops in BBQ with lid down.
Baste raw side with remaining marinade through cooking.
Sprinkle green onion over chops before serving.