Teriyaki Pork Chops
"Teriyaki" roughly translates as "old-fashioned cliché." Homemade teriyaki plays with the ingredients, but it's just as good as the real thing. Sometimes the new retro is the old retro.
Hands-On Time: 20 minutes
Ready In: 1 hour, 20 minutes
Yield: 4 servings
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.