Teriyaki Pork Chops

Marsha Gardner


My sister-in-law is married to a second generation Japanese and they live in Hawaii. She has shared some great recipes with me. Some I hadn't had since I was a child living in Japan.


★★★★★ 2 votes



  • 4
    pork chops or 2 pounds of boneless skinless chicken thighs
  • 1 c
    soy sauce
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
  • 4 clove
    garlic, minced
  • 4
    green onions, minced
  • 2 Tbsp
    ginger, minced
  • 2 tsp
  • ·
    sesame seeds, toasted, for garnish

How to Make Teriyaki Pork Chops


  1. Mix all ingredients together except the cornstarch and place into a zip-top bag. Marinate at least 4 hours and up to 24, turning and massaging bag occasionally
  2. Grill to an internal temperature of 160-degrees. Let rest for at least 10 minutes before serving.
  3. Bring remaining marinade to a boil; then add cornstarch to thicken. Strain and serve with pork or chicken. Sprinkle with toasted sesame seeds if desired.

Printable Recipe Card

About Teriyaki Pork Chops

Course/Dish: Pork, Steaks and Chops
Regional Style: Asian

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