Teriyaki Pork Chops Recipe

Pork chops: The main protein of the dish, providing a hearty and flavorful base.

Soy sauce: Adds a salty and umami flavor to the marinade.

Brown sugar: Provides sweetness and helps to caramelize the sauce.

Rice vinegar: Adds a tangy note to balance the sweetness.

Garlic: Enhances the overall flavor with its pungent aroma.

Ginger: Adds a warm, spicy undertone to the marinade.

Sesame oil: Provides a nutty flavor and aroma, essential for Asian-inspired dishes.

Cornstarch: Used to thicken the sauce, creating a glossy finish.

When marinating the pork chops, make sure to use a resealable plastic bag. This allows the marinade to evenly coat the meat and makes for easy cleanup. Additionally, if you have the time, marinate the pork chops for a few hours or even overnight in the refrigerator to allow the flavors to fully penetrate the meat. This will result in a more flavorful and tender pork chop.

• pork chops - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb the teriyaki marinade well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different but pleasant flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can mimic the tanginess of rice vinegar.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity.

• ginger - Substitute with ground ginger: Ground ginger can replace fresh ginger, but use less as it is more concentrated.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil, though it lacks the nutty flavor of sesame oil.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• Allow the pork chops to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• Place the pork chops in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their moisture and flavor.

• Store the pork chops in the refrigerator if you plan to eat them within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below to keep them fresh.

• For longer storage, freeze the pork chops. Place them in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long they've been stored. Frozen pork chops can be kept for up to 3 months for the best quality.

• When ready to eat, thaw the pork chops in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the pork chops gently to avoid drying them out. You can use a skillet over medium heat, an oven set to 350°F (175°C), or even a microwave. Add a splash of soy sauce or a bit of the leftover teriyaki sauce to keep them moist.

• If you have leftover teriyaki sauce, store it separately in an airtight container in the refrigerator. It can be used within a week to add flavor to other meats or vegetables.

• For a quick meal, slice the leftover pork chops and add them to a stir-fry with vegetables or use them as a topping for a rice bowl.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork chops in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes, or until the pork chops are warmed through.
  4. Optionally, you can add a little extra teriyaki sauce to keep them juicy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of sesame oil or olive oil.
  2. Place the pork chops in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, flipping halfway through, until heated thoroughly.
  4. Add a bit of water or broth to the skillet to prevent drying out.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork chops in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1 minute on each side for added texture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork chops in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, flipping halfway through, until warmed through.
  4. Optionally, brush with a bit of teriyaki sauce before serving.

• Mixing bowl: A large bowl used to combine the marinade ingredients and to marinate the pork chops.

• Skillet: A flat-bottomed pan used to cook the pork chops and later to thicken the sauce.

• Measuring cups: Used to measure out the soy sauce, brown sugar, and rice vinegar accurately.

• Measuring spoons: Used to measure the sesame oil and cornstarch.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Tongs: Useful for flipping the pork chops in the skillet.

• Whisk: Used to mix the cornstarch with water to create a slurry.

• Cutting board: A surface to prepare and mince the garlic and ginger.

• Knife: Used to mince the garlic and to trim any excess fat from the pork chops if needed.

• Serving platter: A dish to serve the pork chops once they are cooked and coated with the sauce.

Marinate in advance: Prepare the marinade the night before and let the pork chops soak overnight for deeper flavor and less prep time.

Use a meat thermometer: Ensure the pork chops are cooked perfectly by using a meat thermometer to check for doneness, saving time on guesswork.

Pre-mince garlic and ginger: Mince the garlic and ginger ahead of time and store them in the fridge to speed up the cooking process.

Double the sauce: Make extra teriyaki sauce and store it in the fridge for future meals, cutting down on prep time for your next dish.