- 30 min
Prepare and marinate the meat
Grate ginger. Chop green onion and garlic.
In a small bowl, combine soy sauce, ketchup, sesame oil, brown sugar, grated ginger, garlic, pineapple juice (from can), half of the green onion, and salt & pepper.
Place the pork chops in a dish and pour the marinade over top. Let sit 10 minutes.
Cook the veggies
Cut baby potatoes in halves. Trim ends of green beans.
Cook the potatoes in boiling water for 10 minutes. Drop the green beans into the pot with the potatoes and cook 2-5 minutes more. Drain, rinse under cold water and set aside to cool.
Cook pork chops and pineapples
Place pork chops and pineapple slices on BBQ/grill pan and grill for about 4-5 minutes on each side
(or until they reach an internal temperature of 165 F) then remove and let rest.
Reserve marinade to make sauce!
Make the potato salad
Add yogurt, vinegar, remaining green onions, thyme, and salt & pepper (to taste) to a large bowl and mix to combine.
Add potatoes and green beans to the same bowl and toss to coat.
Make the sauce
In a sauce pan over medium heat, add reserved marinade and stir in constarch.
Once it starts bubbling, reduce to low and simmer until sauce thickens, about 2 minutes.
Place pork chops and pineapples on plates, drizzle with sauce and serve with potato salad.