Teriyaki Pork Chops: Easy Recipe, Marinade & Grill Tips Plus

If you’re craving a weeknight dinner that tastes like you put in hours yet comes together with reassuring ease, these Teriyaki Pork Chops are for you. Imagine juicy, perfectly seared chops glazed in a glossy, savory-sweet sauce that clings to every bite. The flavors are comforting and familiar—soy, ginger, garlic, and a hint of sweetness—yet the result feels special enough for company. In this recipe, I’ll walk you through a reliable method that keeps the pork tender, the teriyaki balanced, and the whole process straightforward. Expect a friendly companion in the kitchen: clear steps, smart tips, and the kind of encouragement that makes cooking feel like second nature.

What Makes These Teriyaki Pork Chops Irresistible

These pork chops strike that perfect balance between deeply savory and lightly sweet, with a sauce that glosses and clings without overwhelming the meat. A quick marinade infuses aromatics, while a fast sear locks in juices and builds flavor in the pan that gets whisked into a shiny teriyaki glaze. The result is satisfying and versatile—you can spoon it over rice, tuck it into a bowl with vegetables, or plate it simply with steamed greens. Best of all, the technique is forgiving, so you’ll feel confident from the first sizzle to the final glaze.

What You’ll Need for Teriyaki Pork Chops

• 4 pork chops (about 1-inch thick, bone-in or boneless) — The star of the dish; choose well-marbled chops for tenderness and flavor.
• 2/3 cup low-sodium soy sauce — The savory backbone of the teriyaki; using low-sodium keeps the sauce balanced.
• 1/3 cup mirin — Adds gentle sweetness and a subtle tang that rounds out the sauce.
• 2 tablespoons rice vinegar (or sake) — Brightens the sauce and keeps it from tasting too heavy.
• 3 tablespoons brown sugar or honey — Provides sweetness and helps the glaze lacquer the chops.
• 2 cloves garlic, minced — Brings aromatic depth and savory punch.
• 1 tablespoon fresh ginger, grated — Adds warmth and freshness that makes the sauce feel alive.
• 1 teaspoon toasted sesame oil — A finishing note that layers in nutty fragrance.
• 1 tablespoon neutral oil (canola, avocado, or grapeseed) — For a high-heat sear without burning.
• 1 teaspoon cornstarch + 1 tablespoon cold water — A quick slurry to thicken the sauce until it’s glossy.
• 2–3 tablespoons water (as needed) — Helps deglaze the pan and control sauce thickness.
• 2 green onions, thinly sliced — For a fresh finish and a pop of color.
• 1 teaspoon toasted sesame seeds — Optional garnish that adds texture and visual appeal.
• Optional: 2–3 tablespoons pineapple juice — A fruity twist that complements the teriyaki notes beautifully.

How to Cook Teriyaki Pork Chops, Step by Step

1. Mix the marinade. In a bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar (or honey), garlic, ginger, sesame oil, and optional pineapple juice. Taste and adjust sweetness or tang to your liking. You’re aiming for balanced, not sugary.
2. Marinate the pork. Pat the pork chops dry, then place them in a zip-top bag or shallow dish and pour in half of the marinade (reserve the rest for the sauce). Refrigerate for 30 minutes to 4 hours. Tip: Short on time? Even 20 minutes helps; longer marinating intensifies flavor.
3. Prepare the sauce base. Pour the reserved marinade into a small saucepan and set aside for later. This portion has never touched raw meat and will become your glaze.
4. Preheat the pan. Heat a large skillet (cast iron works well) over medium-high heat. Add the neutral oil and let it shimmer. Hot pan = superior sear.
5. Dry the chops again. Remove pork from the marinade and blot lightly with paper towels. Excess moisture prevents browning and encourages steaming.
6. Sear the first side. Lay the chops in the hot pan without crowding. Don’t move them for 3–4 minutes, until a deep brown crust forms.
7. Sear the second side and reduce heat. Flip and cook another 3–4 minutes. If browning too quickly, lower the heat to medium. Aim for an internal temperature of 140–145°F (60–63°C) by the end of cooking.
8. Finish cooking gently. If your chops are thick, reduce heat to medium-low and cook 2–4 more minutes, flipping once. Use an instant-read thermometer for accuracy.
9. Rest the pork. Transfer chops to a plate and tent loosely with foil. Rest 5 minutes to let juices redistribute. Resting preserves tenderness.
10. Make the teriyaki glaze. While the pork rests, place the reserved marinade over medium heat. Bring to a simmer for 2–3 minutes. Stir the cornstarch with cold water to create a slurry, then whisk it into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. If very thick, whisk in 1–2 tablespoons water.
11. Deglaze the skillet. Return the pan you used for searing to medium heat and splash in 2–3 tablespoons water, scraping up the browned bits (flavor!). Stir these juices into the glaze.
12. Glaze and serve. Spoon the teriyaki sauce over the rested chops or return chops to the pan and turn to coat. Finish with green onions and sesame seeds. Serve with rice, sautéed greens, or roasted vegetables.

Prep, Cook Time, and When It’s Ready

• Active prep: About 15 minutes (mixing marinade, searing, and making the glaze).
• Marinating: 30 minutes to 4 hours (longer brings deeper flavor; 30–60 minutes is great for busy nights).
• Cook time: 10–14 minutes, depending on chop thickness and your stove.
• Resting: 5 minutes after cooking to keep the pork juicy.
• Total time: About 1 hour with a short marinade; up to 4+ hours if marinating longer.

When is it ready? The pork should reach an internal temperature of 145°F (63°C) and feel springy to the touch, not firm. The glaze will be shiny and coat the back of a spoon. Once glazed and garnished, it’s time to enjoy.

Pro Tips for the Best Results

• Pat dry for better browning. Surface moisture is the enemy of a good crust. A quick blot before searing makes all the difference.
• Use a thermometer. Pork is at its best when juicy and slightly pink at 145°F (63°C). Overcooking is the quickest route to dryness.
• Boil any sauce that touched raw pork. Never reuse the marinade from the pork unless you boil it vigorously for at least 3 minutes to ensure safety.
• Control the sweetness. Teriyaki should be balanced, not cloying. If your sauce tastes too sweet, add a splash of rice vinegar; too salty, add water or a bit more sugar or honey.
• Deglaze for flavor. The browned bits in the pan are liquid gold. Swirl in water, scrape, and add to the sauce for extra depth.
• Consider thickness. Thicker chops need slightly lower heat for longer; thin chops need higher heat for a shorter time. Adjust so you don’t burn the sugars.
• Make it gluten-free. Sub tamari or coconut aminos for soy sauce; adjust sweetness and salt to taste.
• Build a double glaze. Brush a little glaze on in the last minute of cooking and again right before serving for extra shine and flavor.
• Rest and slice wisely. If serving sliced, cut against the grain so each bite is tender.

Nutrition at a Glance

Nutrition will vary based on chop size and how much sauce you use. The estimates below are for one 6–7 oz cooked pork chop with a modest amount of glaze.

Note: Using low-sodium soy sauce and moderating the glaze portion reduces sodium. Trim visible fat to reduce total fat if desired.

Your Questions Answered

Can I bake these instead of searing?

Yes. Sear briefly on the stovetop for color, then bake at 400°F (205°C) for 6–10 minutes depending on thickness, until the internal temperature reaches 145°F (63°C). While they bake, simmer and thicken the reserved marinade. Brush with glaze before serving.

What’s the ideal marinating time?

Thirty minutes to 4 hours is the sweet spot. Less than 30 minutes adds a hint of flavor; more than 6–8 hours can affect texture. If you only have 15–20 minutes, concentrate flavor by pricking the surface of the chops lightly with a fork before marinating.

Can I use chicken or another protein?

Absolutely. Boneless, skinless chicken thighs work beautifully; cook to 165°F (74°C). Salmon also pairs well with teriyaki flavors; bake or pan-sear and glaze just until the fish flakes easily.

A Few Closing Thoughts

There’s something undeniably comforting about the way teriyaki brings warmth and balance to a meal, and these pork chops deliver that in a refreshingly simple way. With a little marinating, a confident sear, and a shiny glaze, you’ll have a plate that feels both familiar and exciting. Share them on a quiet weeknight or serve them to friends with a bowl of rice and crisp vegetables. Good cooking doesn’t have to be complicated—it just needs care, intention, and a few thoughtful steps. I hope this becomes one of those recipes you reach for whenever you want dinner to feel a bit special without any stress. Enjoy every bite.