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.

Close up of Teriyaki Pork Chops

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.

Ingredients

  • 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

Teriyaki Pork Chop Ingredients

Notes

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.

Teriyaki Sauce

Method

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.

Marinading pork

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.

Frying Pork Chops

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.

Stir fry vegetables

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 Recipe

Teriyaki Pork Chops are a super simple alternative to a plain meat and two veg dinner.

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Teriyaki Pork Chops
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

A perfect way to add some fun to a plain pork chop!

Course: Main Course
Cuisine: Japanese
Servings: 4 People
Calories: 400 kcal
Author: Donna
Ingredients
  • • 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
Method
  1. Mix the garlic, ginger, vinegar, sugar, soy and red wine in a jug or bowl.
  2. Whisk well, and pour over the pork chops.
  3. Leave for at least 30 minutes
  4. When ready, pour the sauce into a small saucepan and gently heat, stirring regularly until thickening slightly.
  5. Fry the pork in a splash of cooking oil for 4 minutes each side.
  6. Once cooked through, keep warm in the oven while you stir-fry the veg and finish the rice.
  7. To serve, drizzle over the teriyaki sauce

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