Teriyaki Pork Chops

"Easy, tasty way to flavour porkchops. Have used this recipes for years. You can make another batch of the marinade, heat and thicken with cornstarch to serve over the chops."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by ImPat photo by ImPat
photo by The Food Gays photo by The Food Gays
photo by Lori Mama photo by Lori Mama
Ready In:
2hrs
Ingredients:
7
Serves:
4
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ingredients

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directions

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

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Reviews

  1. LARavenscroft
    Made for Zaar Stars. These were good, but not great. I thought they could have marinated a little longer than the two hours as noted in the instructions. Will try these again and marinate a little longer and then make an extra batch of sauce as one other reviewer mentioned to serve with the chops. Thanks for posting this WC!
     
  2. lazyme
    Yum! I made these as directed with thick center-cut pork chops and grilled them on a stove-top grill. I used fresh ginger-root in the marinade (which we love), and so it gave a little crunch to the chops. Simple, and tasty. Thanks wicked for a nice keeper. Made for Newest Zaar Tag.
     
  3. Ann H.
    What can you use instead of orange juice, allergic
     
  4. JIMBO7777
    Is that "Butter" on a pork chop ??
     
  5. Maito
    Juicy, flavorful and delicious. I omitted the honey (personal preference) and used more fresh ginger.
     
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Tweaks

  1. ford1up1
    Marinade for two hours in a Ziploc bag (most air removed). If 2hr- leave bag on counter and come to room temp. 24-48hr in the fridge. The meat will change over long periods of high acidity. That's why the shorter time is listed. Quality of orange juice has a factor, but pork is tight and resists deep flavor margination.
     
  2. Boomette
    They were in the marinade for 48 hours. I used no-sodium soy sauce (that I made) and instead of honey, I used maple syrup. It's yummy. Thanks WickedCook.
     

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