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


  1. 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.

  2. Drain marinade back into a small, nonreactive saucepan. Bring to a boil over medium heat, then lower heat and simmer for 5 minutes.
  3. 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.

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