Teriyaki Butterfly Pork Chops Recipe

5 2
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Teriyaki Butterfly Pork Chops Recipe

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5 2
Publisher Photo
My grandmother taught me how to cook years ago. All of my friends rave over this dish and its hot sweet flavor.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 or minced fresh parsley
  • 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 in. from heat for 9 minutes on each side or until juices run clear and a meat thermometer reads 160°.
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.
Originally published as Teriyaki Butterfly Pork Chops in Cooking for One or Two Cookbook 2003, p200

  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon white wine or chicken broth
  • 3 tablespoons vegetable oil
  • 2 to 3 tablespoons minced fresh cilantro or minced fresh parsley
  • 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
  1. 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.
  2. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 in. from heat for 9 minutes on each side or until juices run clear and a meat thermometer reads 160°.
  3. 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.
Originally published as Teriyaki Butterfly Pork Chops in Cooking for One or Two Cookbook 2003, p200

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