Grilled Teriyaki Pork Chops Recipes

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

Steps:

• Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
• Remove the cooking grates from the grill and spray with non stick cooking spray.
• Preheat charcoal or gas grill to medium/high heat.
• Return the cooking grates to the grill.
• Remove chops from marinade and place on greased grates over hot coals.
• Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
• Cooking time for second side is shorter by 1-2 minutes.
• If chop is thinner than 3/4 inch, cook about 5 minutes per side.
• If chop is thicker than 3/4 inch, cook about 7 minutes per side.
• Overcooking will cause chops to become tough.
• Slightly pink chops are done, white chops are well done.

Steps:

• Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
• Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish.
• Marinate meat overnight or a couple of hours in fridge, turning once or twice.
• Pour marinade into a saucepan and boil 5 minutes.
• Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.