Baked Teriyaki Pork Chops Recipes

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TERIYAKI PORK CHOP MARINADE



Teriyaki Pork Chop Marinade image

This teriyaki pork chop marinade is easy to mix up and adds so much flavour to pork chops. Marinate and then grill, pan fry, or bake, or freeze for later!

Provided by Bake.Eat.Repeat.

Categories     Main Course

Time 50m

Number Of Ingredients 8

4-6 pork chops
2 tablespoons honey
1/2 cup soy sauce
2 tablespoons rice wine vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar
2 tablespoons sesame oil

Steps:

  • Place the pork chops in a large ziplock bag. In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, and sesame oil.
  • Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
  • Move the pork chops around in the marinade until they are all evenly coated.
  • Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
  • You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
  • Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
  • Let the pork chops rest, tented with foil, for 5 minutes before serving.

Nutrition Facts : Calories 419 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 42 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1255 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

4-INGREDIENT TERIYAKI PORK CHOPS



4-Ingredient Teriyaki Pork Chops image

Make and share this 4-Ingredient Teriyaki Pork Chops recipe from Food.com.

Provided by kmarques77

Categories     Pork

Time 7h3m

Yield 4 serving(s)

Number Of Ingredients 4

1/2-3/4 cup teriyaki sauce
1 tablespoon brown sugar
1/2 teaspoon minced garlic
4 pork chops, 1 inch thick

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
  • Place pork chops in cooker;pour mixture over top.
  • Cover and cook on low heat 7-8 hours.

TERIYAKI PINEAPPLE & PORK CHOPS



Teriyaki Pineapple & Pork Chops image

Pork chops are wonderful on the grill. Adding the pineapple and teriyaki makes it even better! It reminds me of Hawaii!-Alaina Showalter, Clover, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 cup unsweetened pineapple juice
4 bone-in pork loin chops (8 ounces each)
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 fresh pineapple
1/2 cup teriyaki sauce
1 package (9 ounces) fresh baby spinach

Steps:

  • Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

Nutrition Facts : Calories 433 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1644mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 41g protein.

TERIYAKI MARINATED BAKED PORK CHOPS



Teriyaki Marinated Baked Pork Chops image

This baked pork chops recipe is marinated in an Asian inspired marinade.

Provided by Karen Ciancio

Categories     Main Course

Time 35m

Number Of Ingredients 6

4 - 6 pork loin chops ( boneless, or bone-in chops, cut to 1 - 1 1/2 inches thick)
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
1/2 teaspoon fresh ginger (chopped, or ground ginger if you prefer)

Steps:

  • Combine all ingredients except pork chops in a non-metallic container (a glass baking dish or zip lock plastic bag both work well). Stir well and add pork. Marinate for 2 hours at room temperature or overnight in the refrigerator.
  • Remember, the longer the pork marinates, the better the flavour.
  • Preheat oven to 350°F.
  • Cook pork for approximately 30 minutes (depending on thickness) or until chops are done.

Nutrition Facts : Calories 576 kcal, Carbohydrate 13 g, Protein 74 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 224 mg, Sodium 1018 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

TERIYAKI PORK CHOPS



Teriyaki Pork Chops image

Categories     Ginger     Marinate     Pork Chop     Pan-Fry     Soy Sauce     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 large garlic clove
1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or cream Sherry
2 1/2 tablespoons cider vinegar
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons minced peeled fresh gingerroot
two 1-inch-thick rib pork chops
1 tablespoon vegetable oil

Steps:

  • Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
  • In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes.
  • Pour marinade into a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
  • Serve chops drizzled with marinade.

BAKED TERIYAKI PORK CHOPS



Baked Teriyaki Pork Chops image

These Pork Chops turn out tender and flavorful and when you add the sides it really is awesome! This is a very simple meal that I came up with many years ago and it is one of my family's favorites.

Provided by Janette Suber

Categories     Pork

Time 1h20m

Number Of Ingredients 9

6-8 boneless ribeye cut or boneless pork chops
1 Tbsp mrs. dash chicken seasoning
1 Tbsp weber roasted garlic and herb seasoning
1 Tbsp bad byron's butt rub
1 Tbsp mccormick montreal steak seasoning (25% less sodium)
1 Tbsp mccormick smoked paprika
1/2 c kikkoman teriyaki sauce
1/2 c worcestershire sauce
2 large sheets aluminum foil

Steps:

  • 1. Preheat Oven to 350°.
  • 2. **NOTE** I SAY 1 TBSP ON ALL SEASONINGS, HOWEVER, I AM NOT TRULY SURE OF AMOUNT, DUE TO I USUALLY JUST SPRINKLE THEM ON EACH PORK CHOP SPARINGLY, YOU DO NOT WANT A CRUST OF SEASONINGS, JUST A HINT OF FLAVOR.
  • 3. Cover deep baking pan with Aluminum foil, mold it to the inside of pan without tearing it. Sprinkle bottom of pan with each Dry Seasoning, no sauces just yet. Place all Pork Chops in pan, sprinkle sparingly with each Seasoning. Pour Teriyaki sauce over Pork Chops. (I hold the bottle over the pan and make a pass over each chop and down the sides of the pan, you just want a little juice between each chop that you can see.) I repeat same with Worcestershire Sauce.
  • 4. Place second piece of Aluminum foil over top of pan and seal it all the way around. Place in oven and bake for 45 minutes. Then prepare Sides for oven. I try to get the Sweet Potato Patties in with the chops. I make baked Cinnamon & Brown Sugar Sweet Potato Patties and either Speckled Butter Beans or Petite Lima Beans with this dish. Recipes included in my recipe box.
  • 5. Before you remove Chops from oven, take off top foil and let them Brown in the oven for about 15 minutes. By this time the Sweet Potato Patties should be done.

PINEAPPLE-TERIYAKI PORK CHOPS



Pineapple-Teriyaki Pork Chops image

Delicious and sweet pork chops with pineapple.

Provided by palmtree9212

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 4

Number Of Ingredients 5

½ cup brown sugar
¼ cup pineapple juice
¼ cup teriyaki sauce
4 each boneless pork chops
4 rings pineapple slices

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
  • Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 328.4 calories, Carbohydrate 41.1 g, Cholesterol 58.9 mg, Fat 7 g, Fiber 0.5 g, Protein 24.6 g, SaturatedFat 2.5 g, Sodium 735.9 mg, Sugar 39.3 g

BAKED TERIYAKI PORK & VEGGIES



Baked Teriyaki Pork & Veggies image

Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 cups fresh broccoli florets
1 pound fresh baby carrots, halved lengthwise
1 tablespoon olive oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon pepper
1/4 teaspoon salt
4 boneless pork loin chops (6 ounces each)
4 tablespoons reduced-sodium teriyaki sauce
Toasted sesame seeds, optional

Steps:

  • Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.

Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

TERIYAKI SHEETPAN PORK



Teriyaki Sheetpan Pork image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 boneless pork chops
6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm.
  • Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
  • Garnish with cilantro leaves and serve.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

BAKED PINEAPPLE TERIYAKI PORK CHOPS (PALEO)



Baked Pineapple Teriyaki Pork Chops (Paleo) image

Provided by Fit SlowCooker Queen

Categories     Main

Time 40m

Number Of Ingredients 9

4 boneless pork chops (approx 4 ounces each)
4 pineapple slices
1/3 cup coconut aminos or low-sodium soy sauce
2 garlic cloves, minced
3 tbsp rice vinegar
3 tbsp water
3 tbsp honey
1 tbsp ginger, minced
1 tsp arrowroot starch

Steps:

  • Preheat oven to 375.
  • Lightly spray a baking dish with cooking spray. Lay the pork chops in the bottom of the baking dish. Lay a pineapple slice on top of each chop.
  • In a small bowl whisk together sauce ingredients and pour on top of pork.
  • Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Nutrition Facts : ServingSize 1 pork chop, Calories 237 calories, Sugar 32.5 g, Sodium 1698.9 mg, Fat 1.7 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 2.7 g, Protein 14 g, Cholesterol 21.5 mg

CROCKPOT TERIYAKI PORK CHOPS RECIPE



Crockpot Teriyaki Pork Chops Recipe image

Crockpot teriyaki pork chops recipe is simple and delicious! Teriyaki pork chops with pineapple make an amazing meal. It is a family favorite.

Provided by Carrie Barnard

Categories     Main Course

Time 6h10m

Number Of Ingredients 5

6 pork chops ((bone in) )
1 cup teriyaki sauce
1 tsp minced garlic
2 Tbsp cornstarch
1/2 cup cold water

Steps:

  • Place your pork chops in the crockpot. Sprinkle the minced garlic on top.
  • Pour the teriyaki sauce on top.
  • Cover and cook on low for 5-6 hours or on high for 2.5-3 hours until the pork reaches an internal temperature of 145 degrees F.
  • In a small bowl, combine the cornstarch and cold water together. Stir this mixture into the crock pot. Cover and cook on low for 15-20 minutes to thicken the sauce.
  • Serve the pork chops over rice with the sauce on top and enjoy!

Nutrition Facts : ServingSize 4 g, Calories 392 kcal, Carbohydrate 15 g, Protein 48 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 135 mg, Sodium 2858 mg, Fiber 1 g, Sugar 10 g, TransFat 1 g, UnsaturatedFat 8 g

TERIYAKI PORK CHOPS



Teriyaki Pork Chops image

Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.

Provided by CheeseBaby

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 3

Number Of Ingredients 5

¾ cup teriyaki sauce
2 ¼ teaspoons garlic salt
1 ½ teaspoons ground black pepper
3 pork chops
1 tablespoon extra-virgin olive oil

Steps:

  • Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
  • Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
  • Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g

THE BEST BAKED TERIYAKI PORK TENDERLOIN RECIPE



The Best Baked Teriyaki Pork Tenderloin Recipe image

The Best Baked Teriyaki Pork Tenderloin Recipe - delicious tender baked pork tenderloin in a sticky sweet homemade teriyaki sauce!

Provided by Courtney O'Dell

Categories     Pork

Time 45m

Number Of Ingredients 14

2 lb pork tenderloin
2 tablespoons honey (keto version, please skip)
1/2 cup soy sauce (keto version, please use coconut aminos)
2 tablespoons rice wine vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons brown sugar (keto version, please skip)
2 tablespoons sesame oil
1 teaspoon sriracha sauce
2 teaspoons celtic sea salt
fresh cracked pepper, to taste
2 tablespoons olive oil
1-2 teaspoons sesame seeds, to garnish
fresh chopped cilantro or parsley, to garnish

Steps:

  • In a small bowl, combine honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, sesame oil, and sriracha. Mix well with a wire whisk.
  • Place pork tenderloin in a plastic bag or large, shallow dish.
  • Pour half marinade over pork. Reserve other half for cooking.
  • Cover with plastic wrap and marinate at least 20 minutes, up to overnight. (Please refrigerate if marinating over 20 minutes.)
  • Heat olive oil in a large nonstick pan.
  • Remove tenderloin from marinade (discard the marinade pork was in) and brown pork tenderloin on all sides - about 2-3 minutes per side.
  • When pork has browned, remove from pan and place on a large piece of foil on a baking sheet.
  • Add reserved marinade to top of pork.
  • Fold foil into pouch.
  • Bake 20-25 minutes, until pork tenderloin is 140 degrees internal temperature in the middle of the thickest part.
  • Remove pork at 140 degrees and leave in foil to carryover cook to 145 degrees as it rests for 10 minutes.
  • Slice after 10 minutes, garnish with sesame seeds, parsley and sauce from the pan, and enjoy!
  • If you would like a thicker sauce, you may drain sauce from pan and heat in pan on stove with 1 tablespoon instant cornstarch to thicken (the kind you don't need to mix with water before adding to recipes is my preference), then spoon over sliced pork!

Nutrition Facts : Calories 360 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 984 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

TERIYAKI PORK TENDERLOIN



Teriyaki Pork Tenderloin image

Marinated in a homemade sauce & baked until tender & juicy, this Teriyaki Pork Tenderloin is a delicious, flavorful dish!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 1h5m

Number Of Ingredients 12

1 pound pork tenderloin
1 tablespoon vegetable oil
½ cup teriyaki sauce (or homemade below)
sesame seeds and green onions (for garnish)
⅓ cup soy sauce
⅓ cup orange juice (or pineapple juice)
3 tablespoons brown sugar
1 tablespoon vegetable oil
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
½ teaspoon sesame oil
1 tablespoon cornstarch (for thickening)

Steps:

  • If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).
  • Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.
  • Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin 17-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.
  • Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.
  • Remove pork from the oven and allow to rest at least 5 minutes before slicing.
  • Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.

Nutrition Facts : Calories 266 kcal, Carbohydrate 14 g, Protein 26 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1142 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

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