Print Options

Back to Teriyaki Butterfly Pork Chops >

Include these items:

Taste of Home Logo

Teriyaki Butterfly Pork Chops

 Teriyaki Butterfly Pork Chops
My grandmother taught me how to cook years ago. All of my friends rave over this dish and its hot sweet flavor.
2 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon white wine or chicken broth
  • 3 tablespoons vegetable oil
  • 2 to 3 tablespoons minced fresh cilantro
  • 3 to 4 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 2 boneless butterflied pork chops (1/2 inch each)
  • 1 teaspoon cornstarch

Directions

  • In a bowl, combine the teriyaki sauce, wine or broth, oil, cilantro,
  • garlic and red pepper flakes. Pour 1/3 cup into a resealable plastic
  • bag; cover and refrigerate remaining marinade for sauce. Add chops
  • to the bag. Seal and turn to coat; refrigerate for at least 4 hours.
  • Drain and discard marinade. Grill chops, covered, over medium heat or
  • broil 4-5 in. from the heat for 4-5 minutes on each side or until a
  • thermometer reads 145°. Let meat stand 5 minutes before serving.
  • In a saucepan, combine cornstarch and reserved marinade until smooth.
  • Bring to a boil, cook and stir for 1-2 minutes or until thickened.
  • Serve with chops. Yield: 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

2 of 2

Teriyaki Butterfly Pork Chops (continued)

Wine (continued)
Chardonnay or Viognier.