Grilled Teriyaki Pork Chops – Juicy, Sweet, and Savory
Grilled teriyaki pork chops are the kind of weeknight win that feels like a weekend treat. They’re quick to prep, easy to cook, and full of bold, balanced flavor. The sweet-salty glaze caramelizes beautifully on the grill, giving you juicy meat with charred edges that taste like summer.
Serve them with rice, grilled pineapple, or a crisp salad, and dinner is done. If you’ve been looking for a crowd-pleaser that doesn’t take all day, this is it.
Grilled Teriyaki Pork Chops - Juicy, Sweet, and Savory
Ingredients
Method
- Make the marinade: In a bowl, whisk 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 grated garlic cloves, and 1 tablespoon grated fresh ginger.For a fruitier note, add 2 tablespoons pineapple juice. For extra gloss, whisk in 1 tablespoon honey.
- Marinate the pork: Place the pork chops in a zip-top bag or shallow dish and pour in about 2/3 of the marinade. Reserve the remaining 1/3 for glazing.Marinate for at least 30 minutes in the fridge, or up to 12 hours.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Thicken the glaze (optional but recommended): Pour the reserved marinade into a small saucepan. Whisk 1 teaspoon cornstarch with 1 teaspoon water, then stir it into the sauce.Simmer 1–2 minutes until slightly thickened. Set aside.
- Pat dry and season: Remove pork from the marinade and pat dry. Lightly season both sides with black pepper.Discard used marinade.
- Grill the chops: Place chops on the grill. Cook 4–5 minutes per side for 1-inch chops, turning once, until the internal temperature reaches 140–145°F. Adjust time based on thickness and your grill’s heat.
- Glaze and char: During the last minute on each side, brush with the thickened teriyaki glaze.Let it caramelize slightly, but avoid burning.
- Rest the meat: Transfer to a plate, tent loosely with foil, and rest 5 minutes. This keeps the juices in.
- Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Serve with rice, grilled vegetables, or pineapple slices.
What Makes This Recipe So Good
- Big flavor, low effort: The teriyaki marinade does the heavy lifting. It tenderizes the pork and adds a glossy, craveable finish.
- Grill magic: High heat caramelizes the sugars in the sauce, creating those delicious grill marks and a slightly sticky glaze.
- Balanced sweetness and umami: Soy sauce, ginger, garlic, and a touch of brown sugar keep things savory with just the right sweetness.
- Flexible timing: Marinate for 30 minutes if you’re in a rush, or up to 12 hours for deeper flavor.
- Great for meal prep: Leftovers reheat well and make fantastic sandwiches, grain bowls, or salads.
Shopping List
- Pork chops: 4 bone-in or boneless chops, about 1-inch thick
- Soy sauce: low-sodium preferred
- Brown sugar: light or dark
- Rice vinegar (or apple cider vinegar)
- Sesame oil
- Fresh garlic
- Fresh ginger (or ground ginger in a pinch)
- Honey (optional, for extra gloss)
- Pineapple juice (optional, for brightness)
- Cornstarch (to thicken the glaze)
- Neutral oil (canola or avocado) for the grill grates
- Green onions and sesame seeds for garnish (optional)
- Red pepper flakes or sriracha (optional, for heat)
Step-by-Step Instructions
- Make the marinade: In a bowl, whisk 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 grated garlic cloves, and 1 tablespoon grated fresh ginger.For a fruitier note, add 2 tablespoons pineapple juice. For extra gloss, whisk in 1 tablespoon honey.
- Marinate the pork: Place the pork chops in a zip-top bag or shallow dish and pour in about 2/3 of the marinade. Reserve the remaining 1/3 for glazing.Marinate for at least 30 minutes in the fridge, or up to 12 hours.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
- Thicken the glaze (optional but recommended): Pour the reserved marinade into a small saucepan. Whisk 1 teaspoon cornstarch with 1 teaspoon water, then stir it into the sauce.Simmer 1–2 minutes until slightly thickened. Set aside.
- Pat dry and season: Remove pork from the marinade and pat dry. Lightly season both sides with black pepper.Discard used marinade.
- Grill the chops: Place chops on the grill. Cook 4–5 minutes per side for 1-inch chops, turning once, until the internal temperature reaches 140–145°F. Adjust time based on thickness and your grill’s heat.
- Glaze and char: During the last minute on each side, brush with the thickened teriyaki glaze.Let it caramelize slightly, but avoid burning.
- Rest the meat: Transfer to a plate, tent loosely with foil, and rest 5 minutes. This keeps the juices in.
- Garnish and serve: Sprinkle with sliced green onions and sesame seeds. Serve with rice, grilled vegetables, or pineapple slices.
Storage Instructions
- Fridge: Store leftover pork chops in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months.Wrap tightly to prevent freezer burn. Thaw overnight in the fridge.
- Reheat: Warm gently in a covered skillet over low heat with a splash of water, or in the oven at 300°F until heated through. Brush with extra glaze if you have it.
- Make-ahead: You can marinate the pork up to 12 hours ahead.Keep the reserved glaze separate until ready to cook.
Why This is Good for You
- High-quality protein: Pork chops deliver protein for muscle repair and steady energy.
- Balanced macros: Pairing with rice and vegetables creates a satisfying meal without being heavy.
- Ginger and garlic perks: Both bring antioxidants and anti-inflammatory benefits, along with great flavor.
- Control the sodium and sugar: Using low-sodium soy sauce and adjusting the sweeteners lets you tailor the recipe to your needs.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet chops steam instead of sear. Dry them before grilling for better browning.
- Overcooking: Pork dries out quickly. Use a thermometer and pull at 140–145°F, then rest.
- Glazing too early: The sugars can burn if you apply glaze at the start.Brush on in the last minute per side.
- Not oiling the grill: Sticky grates tear the meat. Clean and oil the grates before cooking.
- Thin chops, high heat, no plan: Very thin chops can overcook fast. Reduce heat or shorten the cook time.
Variations You Can Try
- Spicy teriyaki: Add sriracha or red pepper flakes to the marinade and glaze.
- Citrus twist: Swap pineapple juice for orange juice and add a little zest.
- Herb-forward: Stir in chopped cilantro or scallions after cooking for freshness.
- Miso upgrade: Whisk in 1 teaspoon white miso for deeper umami.
- Stovetop-friendly: Use a grill pan or cast-iron skillet.Sear over medium-high, then finish on low with the glaze.
- Bone-in vs. boneless: Bone-in stays juicier but takes a minute or two longer. Both work well.
FAQ
How long should I marinate the pork chops?
Aim for at least 30 minutes for quick flavor and tenderness. For the best results, marinate 4–12 hours.
Avoid going much longer, as the acids can affect the texture.
Can I use store-bought teriyaki sauce?
Yes. Choose a lower-sugar, low-sodium brand if possible. You can still reduce it on the stove with a cornstarch slurry to make a glossy glaze.
What internal temperature should pork reach?
Cook pork chops to an internal temperature of 145°F and let them rest for 5 minutes.
This ensures juicy, safe-to-eat meat.
Do I need to brine the chops?
Not necessary for this recipe. The marinade adds flavor and moisture. If you want extra insurance, a light brine (1/4 cup salt to 4 cups water for 30 minutes) can help, but rinse and dry well before marinating.
What sides go well with teriyaki pork chops?
Steamed rice, coconut rice, grilled pineapple, sesame snap peas, cucumber salad, or roasted broccoli are all great matches.
Can I make this gluten-free?
Yes.
Use tamari or a certified gluten-free soy sauce, and double-check that any store-bought sauces are labeled gluten-free.
How do I keep the glaze from burning?
Apply it during the last minute or so on each side and watch closely. Move the chops to indirect heat if flare-ups happen.
What if I don’t have fresh ginger?
Use 1/2 teaspoon ground ginger in the marinade. Fresh ginger gives brighter flavor, but ground works in a pinch.
Wrapping Up
Grilled teriyaki pork chops are simple, fast, and loaded with flavor.
With a short marinade, a hot grill, and a quick glaze at the end, you’ll get juicy chops with a shiny, caramelized finish. Keep a batch of sauce in the fridge, and you’re always a few minutes away from a standout meal. Serve with rice and something crunchy on the side, and enjoy every bite.
