Teriyaki Pork Chops
I don’t know about you, but there is near enough always pork chops in my freezer. I buy them when they are in the reduced bit at Asda and freeze them for a night I’ve got nothing planned. Then, we invariably have them with mashed potatoes and vegetables in a classic meat and two veg dinner. A while ago I tried a pork and apple casserole, which was amazing and inspired me to try and do more with my pork chops. And so, Teriyaki Pork Chops were born.
I love pork; I think it’s a massively underrated meat. It’s always my last choice for a Sunday roast, but then when we do have it, I absolutely love it. It’s cheap, easy to cook and there is a lot that you can do with it.
I also love sauces like Teriyaki. I do a sweet and sour, a honey garlic and a few others. I love that you can make them up out of pretty normal store supplies and leave them in the fridge until you need them. Such an easy way to spice up a bit of meat.
- 4 Pork Chops
- 1 Clove garlic – finely chopped or grated
- 1tbps Root ginger – grated
- 2tbsp Apple cider vinegar
- 3tbsp Dark brown sugar
- 75ml Soy sauce
- Good splash red wine
I served my Teriyaki Pork Chops with brown rice and stir fry veg. You could also use the sauce on diced pork and serve with veg and noodles for a classic stir-fry.
Many Japanese recipes call for mirin, which is a Japanese sweet wine. Asda, unfortunately, did not cater to this need. So I added a splash of red wine and a little more brown sugar than I’d usually use. It worked really well. If you’ve got Sherry in, a few tbsp of that will work too I’d imagine.
Whisk the garlic, ginger, vinegar, sugar, soy and wine in a small jug. Pour over the pork chops in a bowl or tub. Leave them in the fridge for at least 30 minutes. Longer is fine too.
When you are ready to cook, pour the sauce into a small saucepan and gently heat on the hob, stirring regularly.
Fry the pork chops for 4-5 minutes on each side until cooked through. I could only fit two at a time in my pan, so once cooked I placed them on a baking tray in the oven on around 100 degrees to keep them warm. This also helped when I realised the brown rice took four years to cook.
I put all four in the oven while I stir-fried the veg in the same pan, using the juices and oil from the pork.
The sauce should thicken to a glaze while cooking but if your chops are ready and the sauce is still watery, add a little cornflour and stir while bringing back to a simmer.
Serve the Teriyaki Pork chops on a plate with your side dishes and pour over the cooked teriyaki sauce.
Teriyaki Pork Chops are a super simple alternative to a plain meat and two veg dinner.
A perfect way to add some fun to a plain pork chop!
- • 4 Pork Chops
- • 1 Clove garlic – finely chopped or grated
- • 1tbps Root ginger – grated
- • 2tbsp Apple cider vinegar
- • 3tbsp Dark brown sugar
- • 75ml Soy sauce
- • Good splash red wine
Mix the garlic, ginger, vinegar, sugar, soy and red wine in a jug or bowl.
Whisk well, and pour over the pork chops.
Leave for at least 30 minutes
When ready, pour the sauce into a small saucepan and gently heat, stirring regularly until thickening slightly.
Fry the pork in a splash of cooking oil for 4 minutes each side.
Once cooked through, keep warm in the oven while you stir-fry the veg and finish the rice.
To serve, drizzle over the teriyaki sauce