Also didn't have rice vinegar, so subbed with rice wine vinegar. I don't have a grill, so cooked them in a frypan and let the marinade caramelise in the pan with the steaks. It’s teriyaki! We’ve been making this in Seattle since the mid 70s. Top pork chops with tender herbs and sliced jalapeños (if using) just before serving.Įditor’s note: This recipe was first printed in our June 2017 issue as ‘Soy-Basted Pork Chops With Herbs and Jalapeños.’ Head this way for more of our favorite summer recipes → Cook pork chops, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes. Season chops lightly with kosher salt and lay them on the grill. Remove pork chops from marinade discard marinade. Prepare a gas grill or charcoal grill for medium heat brush grill grate with vegetable oil. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too). Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Prick 4 ½'-thick bone-in pork chops all over with a fork and place in a large resealable plastic bag or another airtight container. dark or light brown sugar in a small bowl until sugar is dissolved. Stir ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, and 2 Tbsp. Want more quick weeknight grilling recipes? Try grilled pork tenderloin marinated in molasses and mustard, grilled halibut fillets with basil butter, or simply grilled salmon with lemon juice and black pepper. While you preheat the grill, prep some easy side dishes like grilled corn on the cob or grilled sweet potatoes with scallion mayo. You don’t really need an instant-read thermometer here-as long as you follow the timing guide and remember that the best pork chops are still a little rosy in the center-but if you feel more comfortable using one, look for an internal temperature of 140°–145°, then let the meat rest for a few minutes before digging in. Opting for bone-in chops will ensure the meat stays juicy, but because they’re sliced thin, the cook time will be the same as with any boneless pork chop. blade) or rib chops for this preparation, which both have a little more fat than pork loin chops. No outdoor grill? You can sear the meat on a stovetop, using a grill pan set over medium-high heat. Need more flexibility? The meat can hit the pork chop marinade up to 24 hours in advance so that you can prep ahead for any night of the week. The secret to weeknight grilled pork chops? Soak thin cuts of meat in a punchy marinade, which only needs a few minutes to work its magic.

Baked boneless pork chop recipes