Dinner Special: Teriyaki Pork Chops

Yesterday I began my day with a quick workout, and was off to buy some ingredients to marinate the pork chops. My brother and I had bought pork chops at the supermarket that previous weekend, and I wanted to find a recipe that was quick, but delicious. I marinated the pork chops, and had the rest of the afternoon to relax. I prepared the side dishes later because they were quick and easy, as well. I’ve come to figure out that I’m good at cooking, not so much at timing. Therefore, I need to learn how to time my entrees, as well as their side dishes. My dad is actually great with the grill, so he took care of the grilling part of this meal.

Teriyaki Pork Chops


1 1/3 cups soy sauce
2/3 cup firmly packed light brown sugar
2/3 cup water
1/2 cup rice vinegar
6 cloves garlic, finely chopped
4-inch piece fresh gingerroot, peeled and chopped fine (or 1 ½ tsp. dried ginger)
8 pork chops
1-2 heads broccoli
6-8 servings brown rice



1. Combine all ingredients except pork chops in a saucepan.

2. Bring to a boil and stir until sugar is dissolved.  Cool the marinade completely.

3. Put the pork chops in a large resealable plastic bag and pour the marinade over them.  Seal the bag, pressing out excess air.  Allow chops to marinate, turning bag once or twice, at least 6 hours or up to overnight.

Pork Chops

1. Grill chops, approximately 7-8 minutes per side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

Source: adapted from Annie’s Eats

Side Dishes

Brown Rice [from package]


1. Bring water to a boil in pot. Add pinch of salt.

2. In a large bowl fill bottom with ice, and add cold water.

3. Cut fresh broccoli and put in boiled water. Cook for 1-2 minutes [until they’re slightly cooked through and tender] – to tell put a piece in ice water & taste.

4. When finished place broccoli in ice water.

5. To reheat – add oil to saute pan and add broccoli. Heat for 1-2 minutes. Serve warm.

Serve together with the pork chops.



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