Teriyaki Pork Chops

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Quick, simple, and flavorful teriyaki pork chops get dinner ready in a flash. Prep the marinade ahead of time to make it even easier.

When I need dinner on the table fast, I turn to easy but flavorful recipes like lemon chicken or pre-made bison meatballs. I do love cooking, but I don’t always want to spend a lot of time in the kitchen when I’ve got hungry kids hovering.

Pork chops are another great option, especially if you opt for boneless pork chops.

Plate with a teriyaki pork chop and sauteed green beans.

I love to buy chops from our local farm vendors at the market. They cook up so wonderfully juicy!

If you think pork chops are boring, one great way to infuse flavor is to use a marinade. This homemade teriyaki marinade is a wonderful option for chops, chicken, or steak.

Plus, the pork chops cook up quickly, so dinner will be on the table before you know it. Winner winner, pork dinner!

Ingredients for teriyaki pork chops

You’ll need:

Ingredients for teriyaki pork chops on a tile surface with labels.

Boneless pork chops – Opt for thicker pork chops, not the ones sliced thinly for Milanese or schnitzel.

Don’t worry about trimming the fat from the pork chops unless it is excessively thick. Most chops are sold with an edge of fat that cooks away.

Soy sauce – You can use regular or low-sodium soy sauce.

To make this recipe gluten-free, look for tamari, which does not contain wheat like soy sauce does. (Make sure to check the label.)

Orange or pineapple juice – You’ll only need ¼ cup of juice for this recipe. I use orange juice when we have it on hand; otherwise I opt for pineapple juice, and serve the pineapple chunks or rings with the pork.

Honey – Use regular clover honey, not a strongly flavored wild honey.

Rice vinegar – Rice vinegar comes as seasoned or unseasoned; you can use either for this recipe. 

If you don’t have rice vinegar, use distilled white vinegar or cider vinegar.

Brown sugar – Both light or dark brown sugar will work here.

Garlic – Use minced, pressed, or grated garlic. Jarred garlic will work as well.

Ginger – I use jarred grated ginger most of the time as it saves a lot of time. You can also use ground ginger, reducing the amount to ¼ teaspoon.

Sesame oil – Sesame oil adds a lovely nutty flavor. The oil also helps the marinade bind to the meat.

Platter of teriyaki pork chops.

How to make this recipe

Place the pork chops in a shallow bowl or pan. It should be big enough that the chops can be arranged in a single layer.

Mix the teriyaki sauce in a bowl or large measuring cup.

Combine soy sauce, orange juice, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil.

Whisk to dissolve the sugar and honey and mix ingredients.

Pour about half of the liquid over the pork chops. Cover and reserve the remaining marinade.

Turn the pork chops over to coat both sides, then cover with a lid or plastic wrap and place in the refrigerator.

Marinate the pork for at least 30 minutes, or up to 8 hours.

When you are ready to cook, prepare your pan.

I like to use a grill pan when I am cooking pork chops on the stove, but you can use any sauté or frying pan.

Heat the pan over medium and add a small amount of oil.

When the oil is hot, place the pork chops in the pan, letting excess marinade drip off first. 

Discard the used marinade.

Cook the pork chops for 4-8 minutes per side, depending on the thickness of your chops. Use an instant-read thermometer and make sure the chops register at 145°F for doneness.

In the last minute or two of cooking, pour a small amount of the reserved sauce over the pork chops. It will sizzle a bit as it cooks.

Serve the chops with extra sauce or glaze on top.

Overhead of teriyaki pork chops on a serving plate with a single serving beside partially eaten.


How do I make teriyaki pork chops in the oven?

If you have more time or prefer to use the oven, these pork chops can be baked.

Heat the oven to 400°F and place the pork chops in a roasting pan.

Bake for 20-30 minutes, until the internal temperature is 145°F. Baste the pork chops with the reserved marinade halfway through the cooking time.

Can teriyaki pork chops cooked on the grill?

To grill, prepare your grill for medium heat cooking. 

Grill 4-8 minutes per side, basting with reserved marinade as desired.

Can I reuse the pork chop marinade?

It’s important to not reuse the liquid the raw pork chops have been marinating in, to prevent food-borne illnesses. 

Divide your marinade before pouring over the pork chops. You can save the portion not used on the chops for another recipe, or to baste or finish the dish.

Fork holding up cut slice of teriyaki pork chop.

Serving suggestions

Serve these easy pork chops with white rice or cooked noodles.

For veggies, I like to serve sautéed green beans, roasted asparagus, or maple glazed carrots

Garlic mashed potatoes are also a good option if you are going the comfort food route, or you can add some sweet heat to the table with spicy glazed Brussels sprouts.

Because they are boneless, these pork chops can also be eaten as a sandwich, or sliced and added to a bowl of ramen.

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Plate with a teriyaki pork chop and sauteed green beans.

Teriyaki Pork Chops

Quick and easy teriyaki pork chops are a great option on busy weeknights. Prep the marinade ahead to save even more time.
Author : Megan Myers
5 from 42 votes
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 12 minutes
Marinate Time 30 minutes
Total Time 52 minutes
Servings 4
Calories 290 kcal


  • 4 pork chops
  • 1/4 cup soy sauce
  • 1/4 cup orange juice, or pineapple juice
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil


  • Place pork chops in a shallow bowl or baking pan, so the chops sit in a single layer. It should be deep enough to hold all of the liquid from the marinade.
  • In a bowl or large liquid measuring cup, whisk together the soy sauce, orange juice, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil. It will make about 2/3 cup of marinade.
  • Pour half the marinade over the pork, turning the pork to coat all sides. Cover the pan and place in the refrigerator for at least 30 minutes, and up to 8 hours. Cover and chill the remaining marinade as well.
  • When ready to cook, heat a sauté pan or grill pan over medium with a small amount of oil to prevent sticking.
  • Once the oil is hot, add the pork chops and discard the used marinade. Cook chops for 4-8 minutes per side. Thicker pork chops will take longer to cook; use an instant-read thermometer to test for doneness at 145°F.
  • Optional: In the last minute of cooking, pour a bit of reserved teriyaki over the pork chops. Serve with reserved sauce.


  • If using ground ginger powder, reduce amount to ¼ teaspoon.
  • Reserved marinade can be reduced on the stove to make a thicker glaze for finishing. This will take 10-20 minutes at a low simmer.


Calories: 290 kcalCarbohydrates: 18 gProtein: 31 gFat: 10 gSaturated Fat: 3 gCholesterol: 90 mgSodium: 877 mgPotassium: 583 mgFiber: 0.2 gSugar: 16 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 42 votes (42 ratings without comment)

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