The real secret of cooking grilled teriyaki pork chops is to ensure that the meat won’t burn even with the sauce glazed over its surface. This can be challenging, but it is a must.
This Asian cuisine is versatile as you can cook it with a twist. The glaze also plays significant role to achieve a best-tasting grilled teriyaki pork chops.
Prep time: 10 minutes (plus 2 hour marinade time)
Cook time: 10 minutes
Yield: 4 servings
Serving size: 1 pork chop and 1 pineapple slice
- Calories: 210
- Fat: 9g
- Saturated Fat: 9g
- Carbohydrates: 13g
- Fiber: 0g
- Sugar: 9g
- Protein: 24g
For the teriyaki sauce you’ll need the following:
- ¼ cup mirin
- ¼ cup tamari or soy sauce
- 1 tbsp. freshly grated ginger
- 2 tbsps. light brown sugar
- 3 cloves garlic
- 4 slices fresh pineapple
- 2 green onions, sliced
- 1 tbsp. sesame seeds
- Over medium heat, mix the mirin, soy sauce, ginger, garlic and brown sugar in a saucepan to make a teriyaki sauce. Let the mixture boil and reduce the heat to allow the mixture to simmer until it becomes slightly thick. Let it cool.
- Place the pork chops in a zip lock plastic bag and pour the teriyaki sauce enough to cover the pork chops completely. Keep it refrigerated overnight. Reserve some amount of the teriyaki sauce.
- Prepare the charcoal grill and set it to medium-high heat. Make sure to clean and apply oil into the grill grate so that the meat won’t stick on it. While waiting for the grill to heat, remove the chops from the plastic bag and let it set in a room temperature.
- On one side of the grill, arrange the pork chops and on the other side the pineapple slices. Cover the grill while cooking, but make sure to turn the pineapple and meat occasionally. To prevent burning, set the heat from 145 to 150°F.
If you don’t have the exact ingredients for teriyaki sauce as listed in this recipe post, you can use any ingredient available in your kitchen. Try to experiment your own recipe of teriyaki sauce.