PORK TERIYAKI RECIPE RECIPES

TERIYAKI PORK CHOPS RECIPE - FOOD.COM

Teriyaki Pork Chops Recipe - Food.com image

Easy, tasty way to flavour porkchops. Have used this recipes for years. You can make another batch of the marinade, heat and thicken with cornstarch to serve over the chops.

Total Time 2 hours

Prep Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 pork chops
1/2 cup orange juice
1/4 cup soya sauce
1/4 cup water
2 garlic cloves, minced
2 tablespoons honey
1/2 teaspoon ginger

Steps:

Combine all ingredients ,except meat, in a bowl then pour over chops.
Marinade for two hours.
Broil or grill.

Nutrition Facts : Calories 398, FatContent 18.1, SaturatedFatContent 6, CholesterolContent 137.3, SodiumContent 1116.4, CarbohydrateContent 13.5, FiberContent 0.3, SugarContent 11.6, ProteinContent 43.5

PORK TERIYAKI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pork Teriyaki Recipe: How to Make It - Taste of Home image

I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.—Denise Loewenthal, Hinckley, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 envelope teriyaki sauce mix
1/2 cup water
1/2 cup all-purpose flour
1 pork tenderloin (1 pound), cut into 1/2 inch slices
2 tablespoons canola oil
Hot cooked rice

Steps:

In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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