Grilled Teriyaki Pork Chops

Gorgeously glossy grilled teriyaki pork chops are marinated in an irresistible confusion of salt, sweet, and sticky. Sling them on the grill and char with trademark stripes to serve as the centrepiece for a unique Asian-inspired backyard barbecue or with your favourite summer sides.

If pork’s not on your menu, this beef teriyaki is a must-try. It’s the same teriyaki marinade in a speedy, succulent beef strips stir fry.  

Perhaps I’m the only one, but I feel a little sense of loss when summer comes around and we say goodbye to thick and saucy, spice-heavy curries, and crusty, old English-style pies, cockle-warming, bean-filled French stews and lavish Sunday roasts. Not to mention all the sturdy root vegetables and cruciferous greens.

And then I remember- it’s summer!! And that opens up a whole new store cupboard of delicious possibilities; fresh and zesty salads, fruity and fizzy cocktails, and all the outdoor (or indoor) grilling!

This teriyaki grilled pork chops recipe is just a little teaser of what to expect. 

Grilled pork chops

I’ve chosen pork chops rather than steak for this recipe for two reasons. First, pork chops are significantly cheaper than pricey steak. And second, I actually love how pork fat grills.

I do trim some of the rind if it’s an especially fatty cut, but after it has been scorched, crisped and crackled over the grill, I will scoff the rest. And anyone else’s! I would never do that with steak fat or lamb.

However, there is an art to grilling pork chops and maintaining tenderness. First of all, choose a decent slab of a chop, it can be bone-in or boneless, but a thick one will retain more of the meat’s juices. 

Don’t be tempted to overcook! Cooking pork chops too long will dry them into grainy disappointment. My thick cut chops took 7 minutes and flipped for 3-5 more. If you’re unsure, use a meat thermometer to test the internal temperature.

Second, marinate. And marinate for as long as possible. This is a non-negotiable step. Unless you’re planning on chewing something akin to the sole of a flat sandal.

Lastly, rest the meat for a good five minutes allowing it to relax and the liquid to be reabsorbed throughout the chop. Cutting into unrested piece of meat results in its juices pooling out onto the chopping board leaving the cut tough and dry.

Teriyaki marinade

Japanese teriyaki marinade is at the same time, salty, syrupy and sharp. The key components are This is an affiliate link.soy sauce (salty), brown sugar (syrupy) and This is an affiliate link.mirin or rice vinegar (sharp). Then the aromatics; ginger and garlic for uplift. And sometimes, sesame oil. 

I’ve stuck to this ingredients list, but you might notice I’ve employed a cheeky hack too –  a little pre-made This is an affiliate link.teriyaki sauce. This allowed me to skip any sugar but still maintain a glossy lustre to the sauce. 

Besides bringing a rich and profound flavour to the meat, a marinade has a more covert purpose; it’s a natural tenderiser. The acids in the soy and mirin (or vinegar) work to breakdown tough fibres, softening the flesh before cooking. 

The longer the marinate, the more succulent the meat. I always leave mine overnight.

Serving suggestions

Nothing beats grilling meat. The sheer heat of hot coal, the satisfying sizzle and pop of melting fat, the char scars darkly developing as the flesh caramelises and tans, and that teasing aroma that’s both acrid and sweet. 

Whether you’re grilling pork chops out in the open air on the barbecue, or inside in a griddle pan on the stove top, or in your dependable air fryer, keep the sides simple. 

Teriyaki pork chops are a quick cook but need your attention, so to keep things calm I go for low prep, hands-off, or better yet, made ahead dishes like:

• plain and fluffy white rice
• smashed cucumber salad with miso dressing
• steamed Tenderstem broccoli or bok choy

Storage and leftovers

Leftover sticky grilled pork chops can be kept in an This is an affiliate link.airtight container in the fridge for 2-3 days. Reheating pork chops is a risky business- they are prone to drying out, especially if they were on the slim side to start with.

However, you can minimise the risk by adding a spoonful of water or broth to the oven dish, cover with foil and reheat low. 

Or eat it cold! It is still so good! Slice it into strips and serve it over cold noodles or rice.

More recipes to try

• Singapore Noodles
• Ground Beef Stir Fry
• Sweet and Sour Pork Chops
• Asian Pulled Pork Sandwiches with Carrot, Zucchini and Radish Slaw