4 boneless pork chops (about 1.25-1.5 lbs), trimmed of visible fat
2 tablespoons grapeseed oil (or other light flavored oil)
2 tablespoons pure maple syrup
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 2-inch piece fresh ginger, grated
1 teaspoon Chinese five spice powder
1 teaspoon toasted sesame oil
2 large handfuls broccoli florets
1 fresh pineapple, cored and cut into chunks
1 teaspoon sesame seeds (optional)
pinch coarse salt and fresh ground pepper to taste

In a bowl, whisk together oil, maple syrup, soy sauce, vinegar, ginger, five spice powder and sesame oil. Place the pork chops in a shallow baking dish or zip top bag and pour marinade over them making sure they are completely coated in the marinade. Marinade the pork chops in the refrigerator for 4 hours up to overnight, taking time to turn the pork chops in the marinade during that time. When it’s time to cook, preheat oven to 425 degrees. Line your sheet pan with aluminum foil and place pork chops onto sheet pan spaced out evenly. Reserve the marinade for the vegetables. In a bowl, add the broccoli florets and pineapple along with 1/4 cup pf the reserved marinade. Toss to coat. Place broccoli and pineapple on sheet pan and arrange evenly around pork chops. Bake in 425 degree oven for 15 to 20 minutes, until pork chops are cooked through (you can use an instant read meat thermometer to check internal temperature of 140 -145 degrees if you like). If you prefer, remove pork chops from pan and cook broccoli and pineapple for 5 more minutes (optional). Sprinkle sesame seeds over vegetables. Serve immediately