Instructions

1. Make the marinade by adding soy sauce, teriyaki, and sugar. Then add cumin and cilantro and mix.
2. Add scallion and ginger and mix.
3. Then add coconut milk and mix.
4. Add pork chops to marinade and let it set for about 25 minutes turning at least once. If you can’t let it set for 25 minutes, add more ginger to the marinade.
5. Heat saucepan over low heat – add 1 Tbsp vegetable oil or extra virgin olive oil.
6. Once oil is heated, add pork chops to brown.
7. Add 1 Tbsp oil to a different saucepan to sauté vegetables using low heat.
8. Slice onion and add to pan to sauté.
9. Cut open red pepper and remove seeds. Cut into slices and add to saucepan.
10. Do the same with yellow pepper.
11. Make sure to watch chops and turn when browned on each side. Ginger in the marinade will cause them to brown more quickly.
12. Add ¼ tsp black pepper to vegetables. Then add 1 tsp Adobo (Caribbean spice) and 1 tsp basil. Stir the vegetables so they don’t burn.
13. Add sliced yellow squash and zucchini to saucepan.
14. Remove pork chops from pan and add a two more to pan to cook.
15. Continue to sauté vegetables until soft (about 10-15 minutes).
16. Add cooked pork chops to plate and serve with sautéed vegetables.