Teriyaki Pork Chops
Written By Ann Hodgman
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"Teriyaki" roughly translates as "old-fashioned cliché," but teriyaki dishes are still good even if they're not authentic.
Recipe
Serves 4
2/3 cup low-sodium soy sauce
1/4 cup orange juice
3 tablespoons cider vinegar
3 tablespoons light brown sugar, packed
2 tablespoons grated fresh ginger (or 1 teaspoon ground)
2 large garlic cloves, crushed
4 boneless pork chops, about 1 inch thick
2 tablespoons corn or canola oil
In a small, nonreactive saucepan, bring first 6 ingredients to a boil. Stir constantly until sugar is dissolved. Cool marinade to room temperature.
Arrange chops in single layer in baking pan. Pour marinade over them. Marinate at room temperature for 1 hour, turning chops a couple of times.
Drain marinade back into a small, nonreactive saucepan. Bring to a boil over medium heat, then lower heat and simmer for 5 minutes.
Meanwhile, heat oil in large, heavy skillet and cook chops about 8 minutes on each side, or until cooked through but still faintly pink. Drizzle marinade over them and serve immediately.
Plus: See more classic recipes
