Teriyaki Pork Chops

By Alissa -
Adapted from: Annie's Eats

I'll be honest - I didn't measure anything. I just opened a zip-lock bag, poured in all of the ingredients, zipped it up and let it marinate all day while I was at work. I cooked the pork chops in a skillet on the stovetop, but the original recipe calls for grilling them. At any rate, the marinate is really good and Todd told me 3 times that we have to remember this marinade because it was so good.

2/3 cup soy sauce
1/4 cup rice vinegar
1/3 cup brown sugar
3 cloves chopped garlic
dash of ground ginger (use fresh ginger if you have it)
pork chops

Mix all ingredients together in a plastic bag. Add pork chops. Marinate in refrigerator for a few hours or overnight. Remove pork chops from marinade and cook with your preferred cooking method. If you want to, you can pour the marinade into a saucepan and boil it for a few minutes and then use this to baste the pork chops as they cook, or reduce to a sauce for the chops. Or not, if you don't want to risk food-borne illness from the raw pork juices. :)

Comments

sokeleng said…
The taste of the teriyaki pork chop is awesome! My husband and kids like the meal very much. Thanks for sharing the recipe. On top of your recipe, I added caramelised pineapple. It gives the pork chop light tangy flavour and it is refreshing. The downsize of this pork chop is it is slightly saltiest (I forgotten to put in brown sugar!). The pork that I bought is a bit tough, therefore I need to use elbow grease with www.bakingfrenzy.com/meat-tenderiser-meat-mallet-p-169.html ( meat mallet) to soften it. Anyway thanks for all the hard works and time to list out the recipes.
5:09 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more