These Teriyaki Broiled Pork Chops uses bone-in chops that are quickly broiled to get dinner on the table fast. We use a simple marinade with sweet and savory ingredients that make the most juicy and tender pork chops!

Why this recipe is just so good...
- Delicious marinade - Teriyaki marinades are very popular because they have the perfect combination of sweet, salty and savory. But you can use your favorite flavors instead. They idea is to make sure there is some type of acid such as vinegar or citrus to help break down the meat and tenderize it.
- Hight Protein and lean – Pork chops are much healthier and lower in fat than many people realize. The cut of meat used in this recipe is a lean protein but still delicious.
- Some other favorite pork recipes to try: Blackened Pork Chops, Lemon Pepper Pork Chops, Thin Sliced pork chops and Dutch Oven Pork Chops.
Ingredients
These are the ingredients you will need to make these broiled pork chops:

Ingredient Notes
Pork Chops – I like to use bone-in, ¾ inch- 1 inch thick pork chops because the bone helps them stay juicy and flavorful. They take a few minutes longer than boneless chops, but a small compromise to me!
Sweet Chili Sauce- If you can't find a bottle, make your own by mixing some chili sauce and sugar together. Add sugar a little at a time and taste as you go. You can also make it sugar free by using a sugar substitute.
How to make Broiled Pork Chops
Step 1: Stir together the teriyaki mixture. Remove 3 tablespoons and set aside in a cup to use for basting. Let the chops marinate for at least 30 minutes or cover bowl and keep in refrigerator for up to 4 hours.
Step 2: Drain chops and place on a large baking sheet, lined with parchment or lightly sprayed with non-stick baking spray.
Step 3: Preheat the broiler, moving the oven rack to the second level. Broil pork chops for 7 minutes. Check temperature with an internal meat thermometer. Mine registered 110°F at 7 minutes. Baste chops with reserved marinade. Flip them over and continue broiling until the meat registers 145°F, about 5-7 minutes.



Recipe Tips
- Use a large pan – To make sure that the pork chops cook evenly and quickly, you should use a big enough pan to fit all the pork chops in one layer. They should not overlap each other. My pan was 11x14 inches but an 8 ½ x 11 inch cookie sheet will work as well.
- Don't overcook the pork – For the most juicy and tender pork chops, they should be cooked to an internal temperature of 145˚ F. Using a meat thermometer to check them is the only way to really determine if they are perfectly cooked . The pork chops may appear slightly pink in the middle, but as long as they are cooked to 145˚F, as per the FDA, they are done, and there is no need to worry. Always test the largest chop first, if that one is done, then the rest are as well.
Leftover Recipes
Here are a few ways to use leftover pork.
- My favorite way is from a recipe that goes way back to my grandmother's time. She never wasted a thing and nothing tasted like a leftover. Just mix some bite-sized pork with marinara sauce and a teaspoon of thyme. Serve over any type of noodles.
- Quesadilla – Another way to use up leftover pork is to thinly slice it and put it inside of a tortilla with some cheese; Monterey jack or white cheddar would be delicious. Fold over and heat in a pan over low-medium temperature for about 2-3 minutes, flipping halfway
What to serve with Teriyaki Pork Chops
I served the pork chops with roasted potatoes for my husband and some sautéed spinach. I always make an extra vegetable for myself since I don't eat carbs. Some of my favorites are Blackened Green Beans, Sweet Chili Brussels Sprouts, Pan Seared Asparagus, Marinated Broccoli or Charred Brussels Sprouts. All of these side dishes are made on the stovetop and won't interfere with the broiler.
DON'T FORGET TO PIN THIS RECIPE FOR LATER!!!


Marinated Broiled Pork Chops
- Prep Time: 5 minutes
- Marinate: 30 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
These Teriyaki Broiled Pork Chops uses bone-in chops that are quickly broiled to get dinner on the table fast. We use a simple marinade with sweet and savory ingredients that make the most juicy and tender pork chops!
Ingredients
- 4 ¾ inch - 1 inch thick bone-in pork chops
- ⅓ cup low sodium soy sauce
- ¼ brown sugar, regular or sugar free
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon oil, (canola, avocado, vegetable)
- 1 tablespoon vinegar (apple cider, red or white wine)
- 1 tablespoon chili sauce or ½ teaspoon red pepper flakes
- ½ teaspoon each salt and black pepper
Instructions
-
Stir together the teriyaki mixture. Remove 3 tablespoons and set aside in a cup to use for basting. Let the chops marinate for at least 30 minutes or cover bowl and keep in refrigerator for up to 4 hours.
-
Drain chops, discard marinade and place on a large baking sheet, lined with parchment or lightly sprayed with non-stick baking spray.
-
Preheat the broiler, moving the oven rack to the second level. Broil pork chops for 7 minutes. Check temperature with an internal meat thermometer. Mine registered 110°F at 7 minutes. Baste chops with reserved marinade. Flip them over and continue broiling until the meat registers 145°F, about 5-7 minutes.
Notes
* Taste the marinade for sweetness and spiciness before adding the pork. Adjust a little at a time as needed.
*If you can't find a bottle of sweet chili sauce, you can make your own by mixing some chili sauce and sugar together.
*Use a large pan – To make sure that the pork chops cook evenly and quickly, you should use a big enough pan to fit all the pork chops in one layer.
*Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Try my ideas to use up leftovers. Freeze in an airtight container for up to 2 months. Defrost overnight in the refrigerator. You can reheat in a skillet over low-medium heat until hot.
*Nutrition is an estimate from Nutrifox.com
Nutrition
- Serving Size: 1
- Calories: 345
- Sugar: 2g
- Sodium: 1050mg
- Fat: 19g
- Carbohydrates: 4.5g
- Protein: 37g
- Cholesterol: 117g
línea de prueba de iptv says
Your blog is a constant source of inspiration for me. Your passion for your subject matter is palpable, and it's clear that you pour your heart and soul into every post. Keep up the incredible work!
Deb Belsha says
Thanks for the lovely comment. I'm glad you enjoy my recipes.