These Teriyaki Glazed Pork Chops deliver a sweet-salty caramelized crust and juicy interior. The homemade sauce is far superior to bottled versions, with perfect cling. It’s a restaurant-quality meal that’s surprisingly simple for busy weeknights.
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Why You’ll Love This Teriyaki Glazed Pork Chops
- Perfectly balanced sauce: Homemade teriyaki has layers of sweet, savory, and aromatic flavor.
- Juicy, tender pork: A quick brine ensures moist chops every time.
- Impressive but approachable: Looks and tastes special without complicated steps.
- Amazing versatility: Pairs beautifully with rice, stir-fries, or salads.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 2 tbsp kosher salt (for brining)
- 1/2 cup soy sauce (use reduced-sodium if preferred)
- 1/4 cup mirin
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 green onions, thinly sliced
Tools: Large skillet or grill pan, small saucepan, whisk, measuring spoons/cups, instant-read thermometer
Notes: Don’t skip the fresh ginger and garlic—they add aromatic depth. Bone-in chops enhance flavor and juiciness, but boneless work in a pinch.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 16 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 15 minutes (plus 30 minutes brining) | Cook Time: 15 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why brine the pork chops? A quick brine with salt and water ensures the meat stays incredibly juicy and seasoned throughout, even if you accidentally overcook them slightly. It’s a simple step that makes a huge difference in texture.
- Can I use boneless chops? Absolutely—just reduce the cooking time by 1–2 minutes per side since they’ll cook faster without the bone. Keep a close eye on them with your thermometer to avoid drying them out.
- What if I don’t have mirin? You can substitute with a mix of 3 tbsp dry white wine or sherry plus 1 tsp sugar, though the flavor will be slightly different. Mirin adds a unique sweet complexity that’s worth seeking out if you can.
- Is the cornstarch necessary? Yes, it helps thicken the sauce to a glossy, clingy consistency that sticks to the chops instead of running off. Without it, your glaze will be thin and won’t caramelize as nicely.
How to Make Teriyaki Glazed Pork Chops
Step 1: Start by brining the pork chops. Dissolve the 2 tbsp of kosher salt in 4 cups of cold water in a large bowl. Submerge the chops completely and let them sit for 30 minutes at room temperature. This brief brine seasons the meat from the inside out and helps it retain moisture during cooking—you’ll notice a much juicier result. Don’t go longer than 45 minutes or the texture can become a bit ham-like.
Step 2: While the chops brine, make the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk everything together and bring it to a gentle simmer over medium heat. Let it bubble lightly for about 3–4 minutes—you’ll smell that amazing savory-sweet aroma filling your kitchen.
Step 3: Create the slurry to thicken the sauce. In a small separate bowl, mix the cornstarch with 2 tbsp of cold water until completely smooth with no lumps. Slowly whisk this slurry into the simmering teriyaki sauce, and continue whisking for about 1–2 minutes as it thickens. The sauce should coat the back of a spoon nicely when it’s ready. Remove from heat and set aside—it will thicken slightly more as it cools.
Step 4: Now cook the pork chops. Remove them from the brine and pat very dry with paper towels—this is crucial for getting a good sear. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chops (you might need to work in batches) and cook for 5–6 minutes per side until beautifully browned and reaching an internal temperature of 135°F for medium.
Step 5: Time to glaze! Reduce the heat to medium-low and brush a generous amount of teriyaki sauce over each chop. Flip and brush the other side, cooking for another minute per side until the glaze caramelizes slightly and the pork reaches 145°F internally. The sauce should bubble and cling to the meat, creating a gorgeous glossy coating.
Step 6: Rest and serve. Transfer the glazed chops to a clean plate and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat. While resting, you can warm any remaining teriyaki sauce to serve alongside. Sprinkle with sesame seeds and sliced green onions right before serving for that perfect finish.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chops (without garnishes) for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of water to prevent drying.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains soak up the extra teriyaki sauce beautifully, making every bite complete.
- Stir-fried vegetables — Quick-cooked broccoli, bell peppers, and snap peas add color and crunch that contrast nicely with the rich pork.
- Simple cucumber salad — Thinly sliced cucumbers with a light rice vinegar dressing provide a refreshing, crisp counterpoint to the savory glaze.
Drinks
- Cold Japanese lager — The crisp, clean bubbles cut through the richness of the glaze and cleanse your palate between bites.
- Earl Grey iced tea — The bergamot notes offer a fragrant, slightly citrusy complement that doesn’t overpower the dish’s flavors.
- Ginger lemon spritzer — Fresh ginger muddled with lemon juice and club soda adds zingy brightness that enhances the teriyaki’s ginger notes.
Something Sweet
- Green tea ice cream — The slightly bitter, earthy notes provide a sophisticated finish that contrasts wonderfully with the sweet-salty pork.
- Mochi with red bean paste — These chewy, sweet treats continue the Japanese theme while offering delightful texture contrast.
- Fresh pineapple slices — The natural acidity and sweetness of pineapple cleanse the palate and complement the caramelized glaze surprisingly well.
Top Mistakes to Avoid
- Not patting the chops dry before cooking. Excess moisture will steam the meat instead of creating that beautiful sear we’re after—take an extra moment with those paper towels.
- Overcooking the pork. Pork chops go from juicy to dry very quickly. Use that instant-read thermometer and pull them at 145°F—they’ll carry over to perfection during resting.
- Adding the cornstarch directly to the hot sauce. This creates lumps that won’t dissolve. Always make a slurry with cold water first for smooth, glossy results.
- Brushing the glaze too early. If you add the sugary teriyaki sauce when the heat is too high, it can burn before the pork cooks through. Wait until the end for that perfect caramelization.
Expert Tips
- Tip: Let the brined chops come to room temperature for 15 minutes before cooking. This helps them cook more evenly—no cold centers while the outside overcooks.
- Tip: Reserve some teriyaki sauce before brushing the chops. That way you have clean sauce for serving without worrying about contamination from the raw meat brushing process.
- Tip: For extra caramelization, pop the glazed chops under a broiler for 60–90 seconds at the very end. Watch closely—the sugar can burn quickly, but the bubbly, slightly charred edges are incredible.
- Tip: Make a double batch of the teriyaki sauce and store it in the fridge for up to two weeks. It’s fantastic on chicken, salmon, tofu, or even as a stir-fry sauce for quick meals later.
FAQs
Can I make this recipe with chicken instead?
Absolutely! Boneless, skinless chicken thighs work beautifully with this teriyaki glaze—they stay juicy and absorb the flavors wonderfully. Just adjust the cooking time to ensure the chicken reaches 165°F internally. You might need an extra 2–3 minutes per side depending on thickness. The sauce works equally well with both proteins, so feel free to switch it up based on what you have available.
How should I store leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. The glaze will soften the texture slightly over time, but they’re still delicious. I recommend reheating gently in a covered skillet with a splash of water to prevent drying out, or enjoy them cold in salads—they make an amazing lunch the next day.
My sauce became too thick. How can I fix it?
No worries—this happens if it reduces too much or sits too long. Simply whisk in warm water, a tablespoon at a time, until it reaches your desired consistency. You might need to gently reheat it to incorporate properly. If the flavor becomes diluted, add a tiny splash of soy sauce and mirin to balance it back out.
Can I grill these pork chops instead of pan-searing?
Definitely! Grilling adds wonderful smoky notes that complement the teriyaki beautifully. Get your grill nice and hot (around 400°F), then cook the chops for the same time, brushing with glaze during the last couple of minutes. Just watch for flare-ups since the sugary sauce can cause flames—keep a spray bottle of water handy just in case.
Is there a gluten-free version?
Yes, easily! Simply substitute tamari (which is naturally gluten-free) for the soy sauce, and ensure your mirin is gluten-free (some brands contain wheat). The rest of the ingredients are naturally gluten-free, so you’ll have equally delicious teriyaki glazed pork chops that everyone can enjoy.
Teriyaki Glazed Pork Chops
Make juicy Teriyaki Glazed Pork Chops with a homemade sauce in under an hour. Perfect for a quick, impressive dinner. Get the easy recipe now!
Ingredients
For the Pork Chops & Brine:
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4 bone-in pork chops (about 1-inch thick)
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2 tbsp kosher salt (for brining)
For the Teriyaki Sauce:
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1/2 cup soy sauce (use reduced-sodium if preferred)
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1/4 cup mirin
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3 tbsp brown sugar
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2 tbsp rice vinegar
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2 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1 tbsp cornstarch
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2 tbsp water
For Cooking & Garnish:
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1 tbsp vegetable oil
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1 tsp sesame seeds
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2 green onions (thinly sliced)
Instructions
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Start by brining the pork chops. Dissolve the 2 tbsp of kosher salt in 4 cups of cold water in a large bowl. Submerge the chops completely and let them sit for 30 minutes at room temperature.01
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While the chops brine, make the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Whisk everything together and bring it to a gentle simmer over medium heat. Let it bubble lightly for about 3–4 minutes.02
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Create the slurry to thicken the sauce. In a small separate bowl, mix the cornstarch with 2 tbsp of cold water until completely smooth with no lumps. Slowly whisk this slurry into the simmering teriyaki sauce, and continue whisking for about 1–2 minutes as it thickens. Remove from heat and set aside.03
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Now cook the pork chops. Remove them from the brine and pat very dry with paper towels. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the chops and cook for 5–6 minutes per side until beautifully browned and reaching an internal temperature of 135°F for medium.04
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Time to glaze! Reduce the heat to medium-low and brush a generous amount of teriyaki sauce over each chop. Flip and brush the other side, cooking for another minute per side until the glaze caramelizes slightly and the pork reaches 145°F internally.05
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Rest and serve. Transfer the glazed chops to a clean plate and let them rest for 5 minutes. While resting, you can warm any remaining teriyaki sauce to serve alongside. Sprinkle with sesame seeds and sliced green onions right before serving.06
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