Ingredients:

2 boneless pork loin chops, about 8-oz each
3 Tbsp Urban Accents Tokyo Miso
1 Tbsp grated ginger, fresh or jarred
1/2 tsp crushed red pepper flakes
2 Tbsp extra-virgin olive oil
1 8-oz can crushed pineapple

Directions:

Preheat oven to 350 degrees Fahrenheit.  In small bowl, mix Toyko Miso, ginger, red pepper flakes and olive oil.   Pour mixture into resealable plastic bag, add chops and seal tightly.  Turn bag repeatedly until mixture has coated pork. Let pork marinade for 20-30 minutes.

Place chops in small non-metallic baking dish; pour marinade over meat.  Roast 30 to 45 min until pork is just past pink in the middle.  Combine pan drippings with crushed pineapple and pineapple juice.  Serve pineapple sauce over sliced pork.