Teriyaki Pork Chops

There’s something truly satisfying about a perfectly cooked pork chop. My Teriyaki Pork Chops recipe delivers that moist, tender bite with flavors that dance on your tongue. It’s a simple weeknight wonder that feels special every single time.

This dish is a lifesaver on busy evenings. It comes together so quickly, and the leftovers are fantastic for lunch the next day.

Let me tell you why this Teriyaki Pork Chops recipe is a true gem in my kitchen.

• Super Speedy: Perfect for those chaotic weeknights.
• Flavor Explosion: The salty-sweet teriyaki glaze is irresistible.
• Crowd Pleaser: Even picky eaters ask for seconds!
• Amazingly Versatile: Pairs with almost any side dish.

It just makes getting a delicious meal on the table feel effortless and rewarding.

Teriyaki Pork Chops Ingredients

The magic of these Teriyaki Pork Chops truly lies in its simple, yet harmonious blend of ingredients. It’s a fusion of savory, sweet, and tangy notes that coat the pork perfectly.

• Pork Chops: Four of them, about an inch thick, form the delicious base. Bone-in or boneless, both work wonderfully.
• Soy Sauce: This classic umami bomb is essential for that deep, savory flavor we all love. It’s the backbone of our teriyaki marinade.
• Water: Helps to achieve the right consistency for our marinade and sauce.
• Brown Sugar: Adds a lovely sweetness and helps with caramelization when searing. It balances the saltiness beautifully.
• Rice Vinegar: A little tang is key. This mild vinegar brightens the marinade and sauce, cutting through richness.
• Fresh Ginger: A pinch of grated ginger adds a wonderful warmth and subtle spice. It’s a flavor booster!
• Minced Garlic: Because garlic makes everything better, right? It adds another layer of aromatic depth.
• Cornstarch Slurry: (Cornstarch mixed with cold water) This is our thickening secret. It transforms the leftover marinade into a luscious glaze.
• Sesame Oil (Optional): For a nutty aroma and extra layer of flavor, I love to add this at the end.
• Sesame Seeds & Green Onions (Optional): These are our pretty garnishes. They add a pop of color and a little crunch.

Substitutions and Tips

Don’t have rice vinegar? White wine vinegar or apple cider vinegar can work in a pinch, though the flavor will be a bit different. If you’re low on fresh ginger, a tiny bit of ground ginger can substitute, but use it sparingly. For a deeper teriyaki flavor, consider adding a splash of mirin to the marinade. The exact amounts for these fantastic ingredients are in the recipe card below!

How to Make Teriyaki Pork Chops

Making these Teriyaki Pork Chops is easier than you might think. Here’s how we’ll get to that delicious, glazed perfection.

Step 1: Marinate the Pork

First, let’s make our yummy marinade. In a medium bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, grated ginger, and minced garlic. It smells amazing already! Next, place your pork chops in a shallow dish. You can also use a resealable plastic bag. Pour half of that teriyaki mixture over the pork chops. Think of it as giving them a flavorful bath. Reserve the other half of the marinade for later. We’ll need it for our sauce. Let the chops marinate in the fridge for at least 30 minutes. You can even go up to 4 hours for a deeper flavor.

Step 2: Sear the Pork Chops

Now it’s time to get a beautiful sear on those chops. Heat a large skillet over medium-high heat. A little oil can help here if your pan isn’t non-stick. Take the pork chops out of the marinade. Make sure to discard the used marinade; we don’t want that going in our sauce because of the raw pork. Pat the pork chops dry with paper towels. This is super important for getting a nice brown crust. Sear the chops for about 3-5 minutes on each side. You want them nicely browned and cooked through. Aim for an internal temperature of 145°F (63°C). Use a meat thermometer; it’s your best friend for perfectly cooked pork. Once they’re done, remove the chops from the skillet. Set them aside to rest for a few minutes. This lets the juices redistribute, keeping them super moist.

Step 3: Thicken the Sauce

This is where our reserved marinade transforms into a fantastic glaze. Add the reserved teriyaki marinade to the same skillet you used for the pork. Bring it to a gentle simmer. In a small separate bowl, mix the cornstarch with cold water. This is your cornstarch slurry. Slowly whisk this slurry into the simmering marinade. Keep stirring constantly. The sauce will begin to thicken. Cook until it reaches your desired consistency. It should be thick enough to coat the back of a spoon. If you’re using sesame oil, stir it in now for that lovely nutty aroma.

Step 4: Glaze and Serve

Almost there! Return the rested pork chops to the skillet. Spoon that luscious, thickened teriyaki sauce all over them. Make sure every chop is beautifully coated. Serve these amazing Teriyaki Pork Chops immediately. Garnish with sesame seeds and chopped green onions if you like. They add a lovely finish!

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How to Store Teriyaki Pork Chops

Leftover Teriyaki Pork Chops store beautifully. Place them in an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, cool completely. Then, freeze them in a freezer-safe container. They can last for about 2 months in the freezer. Reheating is best done gently on the stovetop or in the oven.

Tips for Success

• Always pat your pork chops dry before searing. This is key for a beautiful golden-brown crust.
• Use a meat thermometer to ensure perfect doneness. 145°F (63°C) is the target temperature.
• Don’t skip resting the pork chops. This keeps them incredibly moist and tender.
• Taste your teriyaki sauce before thickening. Adjust sweetness or tanginess as needed.
• For extra flavor, try adding a pinch of red pepper flakes to the marinade.

Kitchen Tools You’ll Need

• Medium bowl for marinating.
• Whisk for mixing.
• Shallow dish or resealable bag for marinating.
• Large skillet for searing and making sauce. A cast iron skillet is great for this.
• Paper towels for drying.
• Meat thermometer for checking doneness.
• Small bowl for cornstarch slurry. A ramekin works too.

Serving Suggestions

• Serve these glazed Teriyaki Pork Chops with fluffy steamed jasmine rice.
• Steamed or stir-fried vegetables make a great healthy side. Think broccoli or snap peas.
• A crisp, cold sake or a light lager pairs wonderfully.
• Garnish with extra sesame seeds and green onions for a restaurant-quality look.

Frequently Asked Questions

Can I make the teriyaki sauce ahead of time?

Yes, you absolutely can! The teriyaki sauce base can be made a day or two in advance. Just store it in an airtight container in the refrigerator. Whisk it again before using it to thicken. This makes getting those Teriyaki Pork Chops on the table even quicker!

What if I don’t have rice vinegar?

No worries if you’re out of rice vinegar. You can substitute it with apple cider vinegar or white wine vinegar. Just use a similar amount. The flavor will be slightly different, but it will still create a delicious marinade for your pork chops.

Can I grill these Teriyaki Pork Chops instead of pan-searing?

Certainly! Grilling is a fantastic option. Marinate your pork chops as directed. Then, grill them over medium-high heat for about 4-6 minutes per side. You’ll want to cook them until their internal temperature reaches 145°F (63°C). Brush them with some of the reserved sauce during the last minute of grilling to get that lovely glaze.

How long can I marinate the pork chops?

You can marinate them for at least 30 minutes for a nice flavor boost. For a more intense teriyaki taste, you can marinate them for up to 4 hours. Avoid marinating much longer, especially with the soy sauce, as it can make the pork too salty or change the texture.