Teriyaki Grilled Pork Chops

"Grilled pork loin chops made using Recipe #365696. The recipe is simple and can be left in refrigerator all day to marinate to perfection. Grilling is a breeze. Prep time is the time it takes to marinate."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
1hr 15mins
8 chops


  • 6 -8 pork loin chops
  • 12 cup teriyaki sauce marinade
  • cooking spray


  • 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.

Questions & Replies

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  1. Leann T.
    I just made these last night. Bought a bottle of Lawry's teriyaki marinade and marinated for a full 24 hours. These were better than a steak on the grill, seriously! So this is my new go-to for the grill!
  2. Sharon B.
    A very tasty pork chop, and the best looking plate of all the pork plates I have seen in these recipes, It made me want to try it!
  3. lazyme
    Yummy! I used recipe #365696 for the marinade and marinated a pork chop for almost 24 hours. This was very simple and flavorful. Thanks I<3 Cookbooks for a delish dinner. Made for PAC Spring 2010.


I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars! But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter. Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking. <img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">
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