Broiled Pork Chops with Teriyaki Marinade

These Broiled Pork Chops uses bone-in chops that are quickly broiled to get dinner on the table fast. We use a simple teriyaki 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.
• This is a quick to the table meal. The bone-in chops broil quickly and only need 30 minutes to marinate.
• Some other favorite pork recipes to try: Blackened Pork Chops, Lemon Pepper Pork Chops, Thin Sliced pork chops and Dutch Oven Pork Chops.

Ingredients

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

1. 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.
2. 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

Frequently Asked Questions

What to serve with Teriyaki Pork Chops

I served the pork chops with roasted potatoes for my husband and some sautéed spinach. The potatoes were cut fairly small and broiled alongside the chops and I brushed them with some olive oil and seasonings. Or you can make some Sour Cream Mashed Potatoes.

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.