Easy Teriyaki Pork Chops Homemade Sauce

Simple teriyaki pork chops are great served on their own or over Lemon or White Rice. Grilled asparagus or Wedge Salad is a perfect pairing to finish it off!!

Pan Fried Chops

Need another really easy dinner recipe because of LIFE? I’ve got your back mama! Teriyaki pork chops that are pan-fried to a crispy brown are incredibly yummy and on the table in no time. Serve it on top of some Rice or add some stir-fried broccoli and carrots or Roasted Vegetables. These tender pork chops pair wonderfully with so many different side dishes. Garnish with pineapple chunks, green onions, and sesame seeds. The teriyaki sauce that these are made with is heavenly. It’s sweet and citrusy in the most amazing way. You can taste the brown sugar and soy sauce in every bite. Mmmm! I also love the orange juice flavor in the sauce. This is a solid dinner recipe that you’ll keep coming back to often.

How to Make Teriyaki Pork Chops

This teriyaki pork chops recipe is packed with flavor and is so easy to make! It’s on the table in no time. SEASON. Place the uncooked pork chops in a hot skillet. Add water, orange juice, soy sauce, honey, garlic, brown sugar, and ginger. Dissolve cornstarch in ¼cup cold water and add to pan. COOK. Heat until sauce reaches desired thickness. Add water to thin out if needed. Baste pork chops and saute in skillet until cooked through (internal temp of 160°F).

Oven Directions

If you would prefer to bake these pork chops in the oven you will not get the same kind of sear as you would cooking them on the stove. This is still an option, but in order to do so you will need to bake them at 375°F for about 35 minutes.

Tips + Storing Info

Easy teriyaki pork chops are just that – easy. Use these tips to make them perfectly juicy and tender! No need to marinate. In this recipe, we are basting them during the cooking process instead of marinating them ahead of time. The flavor gained through both of these processes is pretty equivalent. Cooking temperature. Unlike chicken, pork is perfectly safe to eat with a blush of pink. Just be sure that the internal temperature has reached at least 145ºF. For a medium cook, the temperature should reach 150ºF, and 160ºF for well-done pork. Sauce. To make it easier to add the ingredient, I suggest mixing the water, orange juice, soy sauce, honey, garlic, brown sugar, and ginger in a bowl. Combine the water and cornstarch in a separate bowl. Once you start cooking all you have to do is pour. Or try our classic Teriyaki Sauce recipe and pour over. Cooking tips. Don’t crowd the skillet. Leave at least 1 inch between the chops otherwise, they will steam instead of fry.

Cook boneless pork chops, about 1 inch thick, 5 minutes per side. Bone-in pork chops take 1-2 more minutes per side. Thin chops are easy to overcook, but thicker chops can be tricky to cook all the way through. I recommend sticking to about ¾ to 1-inch chops. A cast iron skillet or other heavy-bottomed skillets will give the best cook.

STORE leftover chops in an airtight container in the refrigerator for 2-3 days. FREEZE in a freezer Ziploc for 2-3 months. I also like to slice leftovers into strips and put them in the freezer to use as a topping for rice on a busy day.