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Simply sweet and savory teriyaki pork chops make the perfect dinner recipe and are ready in only 20 minutes!!
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.
Recipe FAQ
For grilling, make a teriyaki marinade using water, orange juice, soy sauce, honey, garlic, sugar, and ginger. Pour the mixture into a bag or container and add the chops. Keep it in the fridge for 2-8 hours. Grill until cooked through.
Absolutely! You just need to adjust the length of time you cook the chops to account for the thickness of the chops. Assuming your chops are about 1 inch in thickness boneless pork chops will take about 4-5 minutes per side. Bone-in pork chops will take about 5-7 minutes on each side.
Overcooking leads to dry, tough, and chewy pork chops. You will also want to use the sauce to baste the chops while cooking, this not only adds flavor but will help keep them moist.
For More Pork Chop Recipes, Try:
Teriyaki Pork Chop recipe
Ingredients
- 4 pork chops boneless
- 1 cup water
- ½ cup orange juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 5 tablespoons brown sugar
- ¼ teaspoon ground ginger
- 2 tablespoons corn starch
- ¼ cup cold water
Instructions
- Place the uncooked pork chops in a hot skillet. Add water, orange juice, soy sauce, honey, garlic, brown sugar, and ginger. Dissolve cornstarch in 1/4 cup cold water and add to pan.
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent, easy and tasty recipe!! I did, however, cut the ingredients in half. My family loved it. I even put the teriyaki sauce on the rice.
How do you bake these.
DomI need to cook first the pork chops and when they are cook add the liquids? Or I just add the uncooked chops and add the liquids. I don’t understand if Imhave to cook them first or not
You will just add the uncooked chops to the pan. The liquids will baste the meat as it cooks, giving it yummy flavor!
I had no idea pork chops could be so good. I loved this recipe so much I wrote it up on paper and put it in my recipe box. I have no doubt the sauce would be just as good if using chicken or beef.
It totally would 🙂 Thank you for trying it & letting me know!
Super easy and delicious.
Yay!! So happy to hear you enjoyed!
I don’t have any orange juice, any chance I can make this recipe without using the orange juice?
You could try! You could also swap for lemon juice. I think it would still turn out, the flavors will be slightly different without the OJ.
Can you use this mas a marinade and do it on the grill?
Absolutely!! You’ll have to let us know how it turns out if you grill it.
Do you sear the chops before adding the liquids? Do the chops come out tender ?
I did not sear the pork chops before adding the liquids and they came out tender. I haven’t tried searing them first in this recipe but if you do let me know how they turn out. I’d love to know! Thanks!
i CANNOT WAIT TO TASTES THESE!