Teriyaki Pork Chops

Teriyaki Pork Chops are an easy dinner that's packed with bold flavor and cooks in about 30 minutes. A quick marinade helps keep the pork tender while adding plenty of flavor, and the rest is used as a sweet, sticky glaze. Pair them with everything from rice and vegetables to noodles or a fresh salad for a meal that fits just about any weeknight. 

Pork chops are one of my favorite weeknight proteins because they're easy to dress up!. I split the teriyaki sauce in half, using one portion as a quick 30-minute marinade and the other as a sticky glaze, which makes it easy to prep ahead.

The flavors and textures completely transform ordinary pork chops into something craveable. If you love teriyaki flavor, try air-fried teriyaki salmon and teriyaki chicken drumsticks next.

Why You'll Love This Recipe

• It's all cooked in one pan: After marinating the pork chops, the remaining part of the recipe comes together in a single skillet, leaving you fewer things to wash at cleanup.
• Split sauce means no raw marinade: I split the sauce in half before it goes on the raw pork, so you can safely use the remaining as a glaze.
• It's easy to make ahead and cook: This is a simple pork chop recipe where prep takes just a few minutes, and you can allow the pork to marinate in advance, so it's ready to cook when you're ready to serve dinner.

Ingredients

The key ingredients for this teriyaki pork chops recipe are listed below, including the components needed for the marinade.

• Pork chops: One-inch-thick pork chops are best for this recipe because they are not too thin and won't dry out quickly. You may use bone-in or boneless, depending on preference. Bone-in chops are juicier, while boneless cook faster. No matter the cut, they must be of even thickness so they cook at the same rate.
• Soy sauce: I prefer low-sodium over regular here, because I find that the finished flavor leans a little too salty. If you choose to use regular, go easier on the seasoning to help balance the saltiness of the soy sauce.
• Pineapple: Typically, I reach for canned pineapple rings because they sear most evenly. If you choose to use fresh pineapple over canned, don't add it to the marinade. They contain something called "bromelain" that causes the pieces to go mushy as they sit in liquid.
• Rice Vinegar: This adds acidity and tanginess that perfectly balances the sweet and salty flavors. I use it in the sauce for this Hawaiian pork roll for brightness, too.
• Honey and brown sugar: I use a combination of these to add sweetness to the marinade and glaze, because they help the pineapple caramelize, and the brown sugar thickens the sauce as it cooks down.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Add sriracha for heat: Stir 1-2 tablespoons of sriracha into the marinade to get some spice into the pineapple teriyaki pork chops.
• Skip the pineapple: If you don't want to make these with pineapple, just leave it out! The result is still absolutely delicious.
• Try it with chicken: Swap the pork chops for chicken breasts or thighs if you like. Just use a thermometer and cook until it reaches an internal temperature of 165°F. The chicken will likely take longer than the pork to cook through.
• Make it gluten-free: Use coconut aminos or tamari as gluten-free alternatives for the soy sauce.
• Shortcut variation: Use 1 ½ cups of your favorite bottled teriyaki sauce in place of the homemade version.

How to Make Teriyaki Pork Chops with Pineapple

Step 1: Combine the marinade ingredients. Add all the ingredients to a mixing bowl and whisk until they are well incorporated. Then, reserve half in a separate container.

Step 2: Marinate the pork chops. Cover the meat with the other half of the teriyaki pork chop marinade, cover, and marinate in the fridge for at least 30 minutes.

Step 3: Sear them. Sear the pork chops in oil over medium-high heat for 4-5 minutes per side or until golden, and then transfer them to a plate.

Step 4: Caramelize the pineapple. Add the pineapple slices and sear them for 1-2 minutes per side, allowing them to caramelize. Repeat for any remaining batches of pineapple. Add them to the pork chop plate.

Step 5: Thicken the sauce. Pour the reserved sauce mixture into the skillet. Bring it to a simmer over medium heat, and then whisk in the cornstarch slurry.

Step 6: Simmer and garnish. Add the pork chops and pineapple back to the pan and simmer them all together until the sauce coats everything. Garnish with sesame seeds and green onions, and enjoy with a simple side like sauteed zucchini and onions.

Another recipe that combines pork chops and pineapple is this recipe for slow-cooked Hawaiian pork chops.

Serving Suggestions

Enjoy these teriyaki pork chops as a simple weeknight protein with an easy side dish, or as the star of a unique holiday dinner (like New Year's). It's both quick to make and impressive!

• Starchy sides: Keep it simple with slow cooker rice or mashed potatoes. They are both perfect for soaking up extra sauce!
• Vegetables: Any variety of veggie would go great with this recipe. Snap peas, steamed broccoli, and garlic butter carrots are some of my favorite pairings.
• Enjoying leftovers: If you have some leftover pineapple and pork chops in your refrigerator, slice and serve over a salad. Just simple greens or even this classic pasta salad.

More Pork Chop Dinner Recipes

Do you like pork chop recipes? Here are some recipes you may also like to try.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!