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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.


  • 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


  • 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

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Teriyaki Butterfly Pork Chops (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.