Teriyaki Pork Chops Recipe

I made Teriyaki Pork Chops that turned a last-minute dinner into the kind of meal everyone fights over, so keep scrolling.

I am obsessed with Teriyaki Pork Chops because they hit every button I want in dinner: sticky shiny sauce, charred edges, meat that stays juicy. I love that they feel like Pan Seared Pork Chops but with a sweeter punch, a little savory bite that makes you actually look forward to leftovers.

And the smell, garlic and soy and that toasted sesame whisper, drags me into the kitchen even when I’m tired. Simple, loud flavors.

I always reach for 4 boneless pork chops and 2 cloves garlic, minced when I crave a no-fuss, totally satisfying night meal every single time.

Ingredients

• Pork chops: the hearty protein, juicy when you don’t overcook it.
• Salt and black pepper: basic seasoning; brings out the pork’s natural taste.
• Vegetable oil: gives a crisp sear and stops the meat from sticking.
• Soy sauce: salty backbone, adds savory depth and that classic teriyaki color.
• Brown sugar: caramel sweetness, helps form a sticky, tasty glaze.
• Honey: smooth sweetness and shine; balances the soy’s saltiness.
• Garlic: warm punch, aromatic and simple but it really matters.
• Ginger: bright, slightly spicy note that cuts through the sweetness.
• Rice vinegar: a little tang to keep things from tasting flat.
• Toasted sesame oil: nutty finish, use sparingly for big flavor.
• Cornstarch slurry: thickens the sauce so it clings to the chops.
• Green onions: fresh crunch and color, nice contrast on top.
• Sesame seeds: tiny toasty bites and a pretty sprinkle.

Ingredient Quantities

• 4 boneless pork chops, about 1 inch thick (roughly 1 to 1 1/4 lb total)
• Salt and black pepper, to taste
• 1 to 2 tablespoons vegetable oil or canola oil for searing
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons honey
• 2 cloves garlic, minced (about 1 teaspoon)
• 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
• 1 tablespoon rice vinegar (or mirin if you got it)
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch plus 2 tablespoons cold water, for thickening the sauce
• 2 green onions, thinly sliced, for garnish (optional but nice)
• 1 teaspoon sesame seeds, for garnish (optional)

How to Make this

1. Pat pork chops dry, season both sides with salt and black pepper, and let them sit at room temp for 15 minutes if you got the time.

2. Whisk together 1/3 cup low sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 2 cloves minced garlic, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground), 1 tablespoon rice vinegar (or mirin), and 1 teaspoon toasted sesame oil in a bowl until the sugar mostly dissolves.

3. Heat 1 to 2 tablespoons vegetable or canola oil in a large skillet over medium high heat until shimmering but not smoking. Don’t overcrowd the pan, you want a good sear.

4. Sear pork chops 3 to 4 minutes per side until a nice brown crust forms. They do not need to be fully cooked through at this point, you’re just building flavor. Remove chops to a plate and tent with foil.

5. Pour the teriyaki mixture into the hot skillet and scrape up any brown bits from the bottom with a wooden spoon. Let it come to a gentle simmer for 2 minutes so the flavors marry.

6. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1 to 2 minutes until it thickens into a glossy glaze.

7. Return the chops to the skillet, spoon the sauce over them, reduce heat to medium low, and simmer 3 to 5 minutes more until the internal temp reads 145 F and the sauce clings to the pork. Flip once and baste often so both sides get coated.

8. Taste the sauce and tweak if needed: add a splash more rice vinegar for brightness, or a pinch more brown sugar or honey if you want sweeter. If sauce gets too thick add a tablespoon of water.

9. Transfer chops to a cutting board and rest 5 minutes so juices redistribute. Spoon any extra glaze from the pan over the chops before serving.

10. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve with rice or steamed veggies and enjoy, its quick and everyone will love it.

Equipment Needed

1. Large heavy skillet (preferably nonstick or cast iron)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Small mixing bowl and whisk (for the teriyaki)
6. Small bowl and fork or spoon (for the cornstarch slurry)
7. Tongs or spatula (for flipping and basting)
8. Instant-read thermometer
9. Plate and aluminum foil (to tent the chops)

FAQ

Teriyaki Pork Chops Recipe Substitutions and Variations

• Soy sauce (1/3 cup): use tamari for gluten free, or coconut aminos for lower sodium and a slightly sweeter, milder taste. Both swap 1:1.
• Brown sugar (1/4 cup) or honey (2 tbsp): substitute maple syrup or agave nectar for a liquid sweetener (use about 3 tbsp maple for 1/4 cup brown sugar), or plain granulated sugar if you want a drier mix—add a teaspoon molasses if you want that brown-sugar flavor.
• Rice vinegar (1 tbsp): apple cider vinegar works well, or a squeeze of fresh lemon juice if you don’t have vinegar. Use about the same amount, taste and adjust.
• Cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water): use arrowroot powder 1:1 for a clearer glossy sauce, or all-purpose flour (use 2 tbsp flour mixed with 2 tbsp water) though the sauce will be a bit less shiny.

Pro Tips

1) Let the chops come to room temp for about 15 minutes before cooking. It helps them cook more evenly so the center wont be cold while the outside is overdone. Pat them very dry too, that helps you get a real good crust.

2) Get the pan hot and dont crowd it. A shimmering pan and just enough oil to coat the bottom will give a proper sear, and if you pile the chops in they steam instead of browning. Flip only once if you can, and use tongs so you dont pierce the meat and lose juices.

3) Make the cornstarch slurry right before you need it and add it slowly while whisking. If you add it too soon the sauce can get gluey, add it too late and it wont stick to the chops. If the glaze thickens too much, thin with a tablespoon of water at a time, not all at once.

4) Finish the sauce and seasoning after the chops come back to the pan. Taste for balance at the end, a little extra rice vinegar or lemon brightens it up, and a touch more honey or brown sugar will mellow the saltiness. Add the toasted sesame oil at the end, its flavor fades with long heat.