Happy Wednesday, my peeps! In case you missed yesterday’s post, be sure to head HERE to see the cutest pink off the shoulder top!
It’s a rare occasion for me to share recipes these days besides a cocktail here and there, but this one was worth sharing! I can still remember the first time we made these pork chops 7 years ago! We’ve been making them for years now and every time, I always think we need to make them more often. In fact, they are on the meal plan for this week, so it seemed like perfect timing to share the recipe with you in case you haven’t tried it. Annie’s Eats was one of the first cooking blogs that I read back in the day, besides The Pioneer Woman. I have tried lots of her recipes and this one will always be a favorite in our house! Anywho, onto to this recipe! It’s a good one, you guys! I typically let the chops marinate over night. Mainly because I just don’t have time to let the marinade cool in the am. If it’s a weekend and I have the time, I just marinate them in the am and let it go all day! These are a perfect weeknight dinner idea as well. You can marinate the pork chops the night before and let them marinate all day then just toss them on the grill when you get home! We always serve them with sesame snap peas. It’s a really delicious dinner and a great one to make if you’re having company over, as well. Bonus…my kids actually love them, too! So, that is even better! So, let’s get cooking!
Teriyaki Grilled Pork Chops *Recipe Source: Annie’s Eats
2/3 cup soy sauce (I use gluten free soy sauce)
1/3 cup firmly packed brown sugar
1/3 cup of water
1/4 cup rice vinegar
3 garlic cloves (finely chopped)
2 inch piece of fresh ginger root (finely chopped)
4-6 thin pork chops (Our local Trader Joe’s has a great thin pork chop that is perfect for this recipe!)
Directions (we do it a tad differently than the regional directions, see those here)
Combine all ingredients (except pork chops) in a saucepan. Bring the mixture to a boil and stir until the brown sugar is dissolved. Once sugar is dissolved, turn off heat and let the marinade cool completely. *This is why it is easier to make at night because sometimes in the morning, I don’t have the time to let it cool completely! Put the pork chops in a ziplock bag and pour the marinade on top. After the bag is sealed, lay it flat in the fridge overnight or for at least 6 hours. I always flip the bag halfway through to make sure both sides of the chops are marinated equally!
We grill them on our Weber Grill and they always turn out perfect! We grill them at 400 degrees for 7-9 minutes on each side. This is the cooking time for a super thin pork chop. *Your cook time will depend on the thickness of your pork chops, so be sure to grill accordingly based on thickness.
Sesame Snap Peas
Take two packages of sugar snap peas, break off the ends and clean them. Toss in a pan with a tablespoon of extra virgin olive oil, pink salt and pepper. Sauté on medium heat until soft. Add sesame seeds towards the end and let them get a little crispy, but not burnt! Serve with the pork chops and enjoy!
I hope you enjoy this recipe! Let me know if you try it! I would love to hear how you like it! Have a great day! XO!