Easy Teriyaki Chops

I made it as recipe said. Easy, not a lot of ingredients, and turned out flavourful. I used bone-in chops, and bbq’d them in tin foil. They came out a tiny bit dry – but my family and I did not find it too salty – just right! Thanks for the recipe!

WOW! This was friggin’ good. I made some minor adjs. 1/2c soy, 1/2c pineapple juice, 1tsp olive oil, 2tbsp honey, 2 cloves fresh garlic minced, 2tsp cornstarch, red cooking wine in lieu of vinegar. Note, I season my meats, so I had no issues with it being bland as others indicated. So just season your meat, then follow the recipe and you’ll be straight. Thx for sharing this WONDERFUL, SUPER EASY recipe.

So easy. All pantry staples. Pork was so moist. Will definitely try with other cuts of meat but this is a winner with pork!

Delicious – tender, juicy, flavorful and easy. What more could you ask for? Just be sure you don’t overcook.

I used a pre-made Asian Ginger Teriyaki Sauce from Robert Rothschild Farm found at the grocery store. I served with stir-fried veggies (julienne red, yellow and orange bell peppers, sugar snap peas, fresh green beans and match-stick carrots. I added about 2 Tbsp. of the sauce to the veggies for a little zip. Very easy and tasty. Only about 10 minutes to cook. Just need to plan ahead to get the meat in the marinade (I soaked for 4 hours).

Great recipe. I’d use a thinner chop next time and cook it fast and quick after letting it marinade overnight.

Mine didn’t look as nice, but they certainly had a great flavour and will make them again 100%

It tastes really good as a sause for a stir fry as well.

This was a very easy recipe to make and i actually let them marinate for 24 hours and they were even better than the 2-4 hours. I suggest this to everyone i found my new favorite dish to make

I used this marinade with boneless pork chops and grilled them outside on the gas grill. They were delicious, tender, and had a wonderful flavor. I will be making these again.

Great! The addition of the red wine vinegar tenderizes the pork. I used fresh garlic instead of the dried and for those of you using regular soy sauce, try tamari instead. It has the same great taste as soy, but not the extreme saltiness and it is much better for you than regular soy sauce. You can usually find it in the health food section of your local grocery store.

Excellent and so easy! The family really liked it too. I used reduced-sodium soy sauce which did not make it taste salty at all.

My husband thinks I’m a great cook because of this recipe (I’m less than average)

I would make these again. Everyone enjoyed them. I thought they would have more flavor than what they did. I will marinate them longer next time. Made the barbequed cabbage, from this site, to go with them and they paired up nicely.

I made this with the only change being I cooked it in the oven as suggested by another member. I liked it enough to try and modify it to be better. Wasn’t the best but definitely has potential.

The pork chops were good. The flavor didn’t go into the meat as much as I’d have liked but they just means next time we will marinate them in the sauce overnight.

Okay, so, I took the other reviews into mind, and I tweaked the recipe some…. 1) 1/4c soy sauce 2) 3/4c orange juice (I used fresh squeezed) 3) 4 Tbsp brown sugar (Or to taste… I wanted mine sweeter and I had no honey) 4) Kept garlic and vinegar the same (I may have used more garlic, but that’s okay!) I taste tested and it’s good. I’m off to add some veggies (carrots, sugar snap peas, broccoli, etc.) to the pork. If I had rice, I’d serve it on the side.

I don’t think that I will make this recipe again. The red wine vinegar overwhelmed the taste of this marinade.

I used this on boneless chops and enjoyed the flavor. I did find the marinade a bit salty so I added 6oz. pineapple juice to dillute the salt a bit. The flavor was good and this is a super easy marinade to whip up.

This marinade made deliciously juicy chops! I used the advice of another review and used less soy and added pineapple juice. I also added some fresh chopped garlic. I pan fried mine instead of grilling and the sauce carmelized on the outside. Delicious!!

This was a pretty easy and tasty recipe. I made it exactly as written; the chops marinated almost the whole 4 hours before I started to get hungry and cooked them. I cooked them on a countertop grill for 6 minutes per side, and they came out cooked pretty well (only a thin strip of pink in the middle). The chops were nicely grilled on the outside, yet still fairly moist. The flavor was not too strong, though, but nice anyway. I’ll probably make this again soon, perhaps with chicken breasts as suggested. One minor quibble, though: I thought there was too much marinade used. But I’m not very familiar with marinating meats; I know some marinade will always be discarded, and I don’t know how much is needed to soak into the meat. It just looked to me like I wasted a lot of soy sauce. Still, a great recipe.