Ingredients
- 2–3 pork chops (about 1 inch thick, bone-in or boneless)
- 2 tbsp olive oil (or vegetable oil)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp thyme
- 1/4 tsp rosemary (optional, for an herby note)
- Pinch of red pepper flakes (optional, for heat)
- Lemon wedges or green onions, for garnish (optional)
Description
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Serving Size
2 people
Preparation Time
10 minutes
Cooking Time
18 minutes
Cuisine(s)
Japanese
Food Allergies
Soy
Meal Type
Any meal
Instructions
- Season the pork chops: Pat the pork chops dry with paper towels. Season both sides with black pepper, garlic powder, thyme, rosemary, and red pepper flakes (if using).
- Sear the chops: Heat olive oil in a large frying pan over medium-high heat. Once hot, place the pork chops in the pan and sear 3–4 minutes per side, until golden brown.
- Add teriyaki sauce: Reduce heat to medium-low. Pour teriyaki sauce into the pan and turn the chops to coat evenly. Cover and let simmer for 8–10 minutes, flipping halfway through, until pork chops are cooked through (internal temperature should reach 145°F / 63°C).
- Glaze & finish: Remove the lid and increase heat slightly to let the sauce thicken and caramelize, about 2–3 minutes, spooning sauce over the pork chops as it reduces.
- Serve: Plate pork chops and drizzle with extra sauce from the pan. Garnish with green onions or lemon wedges, if desired.
