Teriyaki Pork Chops Recipe

Pork chops: The main protein of the dish, providing a tender and juicy base for the teriyaki flavors.

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

Brown sugar: Balances the saltiness of the soy sauce with a touch of sweetness.

Mirin: A sweet Japanese rice wine that enhances the overall flavor profile of the dish.

Garlic: Provides a pungent and aromatic depth to the marinade.

Ginger: Adds a zesty and slightly spicy note to the dish.

Vegetable oil: Used for cooking the pork chops to ensure they are seared and cooked evenly.

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, turning the bag occasionally ensures that all sides of the pork chops absorb the flavors from the soy sauce, brown sugar, mirin, garlic, and ginger.

• pork chops - Substitute with chicken breasts: Chicken breasts are a lean protein that can absorb the flavors of the marinade well, making them a suitable alternative to pork chops.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that offers a similar umami flavor, making it a good substitute.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and can help to create a similar caramelization effect as brown sugar.

• mirin - Substitute with rice vinegar and sugar: Mixing rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the other ingredients in the marinade.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a good alternative.

• vegetable oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can be used in place of vegetable oil, providing a slightly richer flavor.

• Allow the pork chops to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Place the cooled pork chops in an airtight container. If you have multiple chops, layer them with parchment paper in between to prevent sticking.
• Store the container in the refrigerator if you plan to consume the teriyaki pork chops within 3-4 days. For longer storage, proceed to freezing.
• To freeze, wrap each pork chop individually in plastic wrap or aluminum foil. This helps maintain their flavor and texture.
• Place the wrapped pork chops in a freezer-safe bag or container. Label it with the date to keep track of freshness.
• When ready to reheat, thaw the pork chops in the refrigerator overnight. This slow thawing process helps retain moisture.
• Reheat the pork chops in a skillet over medium heat, adding a splash of water or soy sauce to keep them moist. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
• If you have leftover teriyaki sauce, store it separately in an airtight container in the refrigerator for up to a week. Reheat it gently in a saucepan before serving.

• Preheat your oven to 350°F (175°C). Place the pork chops in an oven-safe dish, cover with foil, and bake for about 15-20 minutes until heated through. This method helps retain moisture and keeps the meat tender.
• For a quick reheat, use the microwave. Place the pork chops on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm.
• Reheat on the stovetop by adding a splash of vegetable oil or chicken broth to a skillet. Heat over medium-low heat, add the pork chops, and cover. Cook for about 5-7 minutes, flipping halfway through, until warmed through.
• If you have an air fryer, preheat it to 350°F (175°C). Place the pork chops in the basket and heat for 3-5 minutes, checking frequently to avoid overcooking.
• For a sous-vide reheat, seal the pork chops in a vacuum-sealed bag and immerse in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even reheating without drying out the meat.

• Mixing bowl: Use this to combine the soy sauce, brown sugar, mirin, garlic, and ginger for the marinade.

• Skillet: This is essential for cooking the pork chops over medium heat.

• Tongs: Handy for flipping the pork chops to ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the soy sauce, brown sugar, and mirin.

• Grater: Use this to grate the ginger finely.

• Garlic press: This will help you mince the garlic quickly and efficiently.

• Whisk: Useful for mixing the marinade ingredients thoroughly.

• Plate: For resting the pork chops after they are cooked.

• Knife: Essential for mincing the garlic.

• Cutting board: Use this as a surface for mincing the garlic and grating the ginger.

Prepare the marinade ahead: Mix the soy sauce, brown sugar, mirin, garlic, and ginger the night before to save time.

Use a resealable bag: Marinate the pork chops in a resealable bag for easy cleanup and even coating.

Preheat the skillet: Heat the vegetable oil in the skillet while the pork chops are marinating to save time.

Double the sauce: Make extra marinade to use as a sauce, reducing the need to cook it separately.

Thin chops: Use thinner pork chops to reduce cooking time.