Teriyaki Pork Chops
Savor the irresistible flavors of Teriyaki Pork Chops, a quick yet deeply satisfying dish that brings the perfect balance of sweet and savory to your dinner table. Juicy pork chops, whether bone-in or boneless, are marinated in a homemade teriyaki sauce infused with soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger, delivering a rich umami punch. After a short or extended marination, they're pan-seared to golden perfection and drizzled with a glossy, thickened teriyaki glaze made fresh in the skillet. Ideal for busy weeknight dinners or special occasions, these pork chops are best served with steamed rice and vibrant sautéed vegetables, and finished with a sprinkle of sesame seeds and sliced green onions for added flair. With a prep time of just 15 minutes, you'll love how easy it is to create this restaurant-quality recipe in your own kitchen!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 0.5 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
In a medium bowl, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki marinade.
Place the pork chops in a resealable plastic bag or shallow dish and pour half of the marinade over the pork chops. Reserve the other half for later. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
When ready to cook, take the pork chops out of the refrigerator and let them rest at room temperature for about 10 minutes. Meanwhile, mix the cornstarch and water in a small bowl to create a slurry for thickening the sauce.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork chops from the marinade (discard the used marinade) and cook them in the skillet, about 4-5 minutes per side, until they are browned and reach an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and set them aside.
In the same skillet, pour in the reserved teriyaki marinade and bring it to a gentle simmer. Gradually stir in the cornstarch slurry and keep stirring until the sauce thickens, about 1-2 minutes.
Return the pork chops to the skillet, spoon the thickened sauce over them, and let them cook for another 1-2 minutes to fully absorb the flavors.
Transfer the pork chops to a serving plate and drizzle any remaining sauce from the skillet over the top. Garnish with sesame seeds and sliced green onions, if desired.
Serve the teriyaki pork chops hot with steamed rice and sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 15.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
