Best Teriyaki Pork Chops Recipes

TERIYAKI PORK CHOPS

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

SLOW COOKER PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
• Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
• Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

TERIYAKI PORK CHOPS

Steps:

• Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
• In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes.
• Pour marinade into a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
• Serve chops drizzled with marinade.

GRILLED TERIYAKI PORK CHOPS WITH PINEAPPLE PAPAYA RELISH

Steps:

• Make marinade:
• In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking. (Alternatively, meat may be grilled in a ridged grill pan or broiled.)
• Serve pork chops with relish.

4-INGREDIENT TERIYAKI PORK CHOPS

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
• Place pork chops in cooker;pour mixture over top.
• Cover and cook on low heat 7-8 hours.

TERIYAKI GRILLED PORK CHOPS

Steps:

• Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
• Remove the cooking grates from the grill and spray with non stick cooking spray.
• Preheat charcoal or gas grill to medium/high heat.
• Return the cooking grates to the grill.
• Remove chops from marinade and place on greased grates over hot coals.
• Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
• Cooking time for second side is shorter by 1-2 minutes.
• If chop is thinner than 3/4 inch, cook about 5 minutes per side.
• If chop is thicker than 3/4 inch, cook about 7 minutes per side.
• Overcooking will cause chops to become tough.
• Slightly pink chops are done, white chops are well done.

TERIYAKI PORK CHOPS

Steps:

• Combine all ingredients ,except meat, in a bowl then pour over chops.
• Marinade for two hours.
• Broil or grill.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

CROCK POT GINGER TERIYAKI PORK CHOPS

Steps:

• Mix Kikkoman Teriyaki sauce, brown sugar and ginger together.
• Place chops in crock pot.
• Pour sauce over the chops.
• Cook on low for 7 hours.
• (edited d/t great reviews:).

INSTANT POT® TERIYAKI-PINEAPPLE PORK CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the pot is hot.
• Sprinkle both sides of pork chops with salt, garlic, and pepper. Sear pork chops in the hot oil until golden brown, 2 to 4 minutes per side. Add soy sauce, water, rice vinegar, honey, coconut sugar, ginger, and garlic. Mix to combine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Pour 1/3 cup pineapple juice from the can into a small bowl. Add cornstarch to make a slurry.
• Remove pork chops from the pot and cover to keep warm.
• Stir slurry into the liquid in the pot. Select Saute function and cook, stirring frequently, until sauce thickens, about 3 minutes. Add 1 pineapple ring per pork chop to the sauce. Serve each pork chop with 1 pineapple slice and teriyaki sauce.

PORK CHOPS IN BEER TERIYAKI MARINADE

Steps:

• In a saucepan combine the soy sauce, the mirin, the vinegar, the sugar, the gingerroot, and the beer, simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly, and let the chops marinate, covered and chilled, turning them several times, overnight.
• Pour the marinade into a saucepan and boil it for 5 minutes. Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. Alternatively the pork chops may be broiled on the rack of a broiler pan under a preheated broiler in the same manner.

BAKED TERIYAKI PORK CHOPS

Steps:

• 1. Preheat Oven to 350°.
• 2. **NOTE** I SAY 1 TBSP ON ALL SEASONINGS, HOWEVER, I AM NOT TRULY SURE OF AMOUNT, DUE TO I USUALLY JUST SPRINKLE THEM ON EACH PORK CHOP SPARINGLY, YOU DO NOT WANT A CRUST OF SEASONINGS, JUST A HINT OF FLAVOR.
• 3. Cover deep baking pan with Aluminum foil, mold it to the inside of pan without tearing it. Sprinkle bottom of pan with each Dry Seasoning, no sauces just yet. Place all Pork Chops in pan, sprinkle sparingly with each Seasoning. Pour Teriyaki sauce over Pork Chops. (I hold the bottle over the pan and make a pass over each chop and down the sides of the pan, you just want a little juice between each chop that you can see.) I repeat same with Worcestershire Sauce.
• 4. Place second piece of Aluminum foil over top of pan and seal it all the way around. Place in oven and bake for 45 minutes. Then prepare Sides for oven. I try to get the Sweet Potato Patties in with the chops. I make baked Cinnamon & Brown Sugar Sweet Potato Patties and either Speckled Butter Beans or Petite Lima Beans with this dish. Recipes included in my recipe box.
• 5. Before you remove Chops from oven, take off top foil and let them Brown in the oven for about 15 minutes. By this time the Sweet Potato Patties should be done.

TERIYAKI GLAZED PORK CHOPS AND BBQ CHICKEN

Steps:

• Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight.
• Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving.

ORANGE-SESAME PORK CHOPS WITH TERIYAKI WHOLE-WHEAT NOODLES

Steps:

• Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
• While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
• While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
• Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

TERIYAKI PORK CHOPS

Steps:

• 1. Mix all ingredients together except the cornstarch and place into a zip-top bag. Marinate at least 4 hours and up to 24, turning and massaging bag occasionally
• 2. Grill to an internal temperature of 160-degrees. Let rest for at least 10 minutes before serving.
• 3. Bring remaining marinade to a boil; then add cornstarch to thicken. Strain and serve with pork or chicken. Sprinkle with toasted sesame seeds if desired.

CHIPOTLE-TERIYAKI PORK CHOPS

Steps:

• For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops. , Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce.

CROCK POT TERIYAKI PORK CHOPS

Steps:

• 1.Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Cook on high 4-5 hours or low 6-7 hours.

TERIYAKI BUTTERFLY PORK CHOPS

Steps:

• In a bowl, combine the teriyaki sauce, wine or broth, oil, cilantro, garlic and red pepper flakes. Pour 1/3 cup into a resealable plastic bag; cover and refrigerate remaining marinade for sauce. Add chops to the bag. Seal and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand 5 minutes before serving., In a saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Serve with chops.