Veal Marsala, Steak Diane, and Asian Glazed Pork Chops

Today was absolutely awesome and our food was delicious. Chef didn't make us switch teammates so I'm still with Tim, Norma, and Ethan, which is, to me, a great team.

Veal Marsala (3- broken sauce, wasn't me)
Veal is already tender, but pounding it thin makes it even more so. The veal is then dredged and seared, and removed. Then the sauce starts. It's Marsala wine, which is a fortified wine from Tuscany, and it's finished with butter, which is why the sauce can break. Ours was fine when we plated it, but broke as we arrived at the tasting table. It tasted pretty good, but I'm still not sure how I feel about veal. Norma has the same issue with veal that I do, and no, I don't want to discuss it further.
Steak Diane (4- it was the best in the class; we have Norma to thank for that!)
Steak Diane is steak medallions, so you know it's going to be good. It has a similar sauce to the Marsala except it includes mushrooms, so it's even better! Our steak was cooked perfectly, and the Chefs ate almost our entire sample, which they never do, so yay!
Asian Glazed Pork Chops (3- pork undercooked)
This was my baby; I called that I was making this dish before class even started. The glaze is so amazing that I'm going to post the whole damn recipe here.

2	ea	Pork Chops
6	fl oz	Pineapple Juice
2 ¼	fl oz	Water
2	fl oz	Soy Sauce
1 ¼	tbsp	Sugar
1	ea	Scallions	sliced
1	oz	Fresh Ginger	minced
1 ½	tsp	Garlic	minced
AN	AN	Cornstarch Slurry
TT	TT	Salt
TT	TT	Finely Ground White Pepper

1. Combine the pineapple juice, water, soy sauce, sugar, scallions, ginger, garlic, and pepper to make a glaze. Bring mixture to a boil and reduce by ¼. Add the cornstarch slurry and cook for 10 additional minutes. The glaze should have a syrupy consistency.

2. Season the pork with salt and finely ground pepper. Grill the pork on both sides until medium temperature is achieved.

3. Finish the pork by brushing it with the glaze.

4. Serve hot.

You should have seen the gorgeous grill marks I got on my pork chops. The only reason it was undercooked (not inedible, but not to specifications) is because our other two dishes were done, and they don't hold hot well, so we had to turn them all in. I took the rest of the glaze home and made chops for Devin and me, and put them over rice with butter, soy, and sugar, which was also awesome mixed with the glaze.

Now what am I going to do with these lame store-bought marinades I have sitting around?

Tomorrow is chicken and seafood day.