teriyaki pork chop recipe
The Best teriyaki pork chop recipe
My kids ask for this dish at least once a week, and I don’t mind making it because it’s packed with protein and doesn’t rely on heavy, unhealthy ingredients. The marinade is made with real ingredients—soy sauce, honey, garlic, and ginger—so I feel good about serving it. It’s also a great way to use up pork chops if you buy them in bulk or on sale. Whether you’re feeding a crowd or just looking for a quick, satisfying meal, this teriyaki pork chop recipe is a winner.
Easy Teriyaki Pork Chops
Juicy pork chops glazed with a sweet and savory homemade teriyaki sauce. This quick and flavorful dish pairs perfectly with steamed rice and stir-fried vegetables for a complete meal.
🥘Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 1 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup water
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp sesame seeds
- 2 green onions, sliced
👨🍳Directions
-
1
Pat the pork chops dry with a paper towel and season both sides with salt and black pepper. -
2
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove pork chops from the skillet and set aside on a plate. -
3
In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 30 seconds until fragrant. -
4
Pour in soy sauce, water, rice vinegar, brown sugar, and honey. Stir well and bring the mixture to a gentle simmer. -
5
In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering sauce and continue cooking for 1-2 minutes until the sauce thickens. -
6
Return the pork chops to the skillet, spooning the thickened teriyaki sauce over them. Coat the chops evenly and cook for an additional 1-2 minutes to allow the flavors to meld. -
7
Transfer the pork chops to a serving plate, drizzle with extra sauce, and garnish with sesame seeds and sliced green onions if desired. Serve hot with steamed rice and vegetables.
🔧Equipment
- Large skillet or frying pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs
- Plate for resting meat
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Teriyaki Pork Chops Works
❓ Frequently Asked Questions About Teriyaki Pork Chops
1. Can I use chicken instead of pork for this teriyaki recipe?
Yes! Chicken works well as a substitute for pork in this recipe. Use boneless, skinless chicken thighs or breasts, and adjust the cooking time as needed—chicken typically cooks faster than pork chops. Ensure the internal temperature reaches 165°F (74°C) for safety.
2. How do I prevent the teriyaki sauce from burning?
To avoid burning, cook the pork chops over medium heat and baste them frequently with the sauce. If the sauce thickens too quickly, reduce the heat or add a splash of water or broth. For extra protection, you can also reserve some sauce to drizzle on at the end instead of cooking it all down.
3. Can I make this recipe ahead of time?
Yes, you can marinate the pork chops in the teriyaki sauce for up to 24 hours in the refrigerator for deeper flavor. However, it’s best to cook them fresh for the best texture. If you want to prep ahead, store the cooked chops and sauce separately and reheat gently before serving.
4. What sides pair well with teriyaki pork chops?
Great side dishes include steamed jasmine or white rice, stir-fried vegetables (like broccoli, bell peppers, or snap peas), or a simple cucumber salad. For a heartier meal, try roasted sweet potatoes or a bowl of ramen noodles.
5. Can I use store-bought teriyaki sauce instead of making it from scratch?
Absolutely! Store-bought teriyaki sauce works well—just check the label for added sugars or preservatives if you prefer a cleaner option. For best results, simmer the sauce for a few minutes to thicken it slightly before using it to glaze the pork chops.