The teriyaki pork chop is a quick and easy meal for the week. The sweet and salty sauce makes great pairing for the pork and broccolini.
I do enjoy a quick and easy meal that uses minimal pots and pans. Loving to cook is one thing but sometimes the clean up can be a nightmare. For that reason alone I love this recipe. All you need is a saucepan, mixing bowl or two, and a lined sheet pan. This meal is a great weekday recipe and also perfect for meal prep.
In this recipe
This recipe calls for teriyaki sauce as opposed to making your own. I like this option as it requires less ingredients to pull together. With that being said the teriyaki sauce used for your own recipe might look different than mine. Any one will work for this recipe.
When choosing pork chops for this recipe it is good to get bone-in that are at least an inch thick. Thinner pork chops will work as well but it is important to make sure and reduce the cook time. Otherwise you might end up with a hockey puck for dinner. I have personal experience cooking a hockey puck or two before.
Broccolini is a cross between broccoli and Chinese broccoli. This makes it more tender than regular broccoli. With that in mind it will cook faster than broccoli at that high of a temperature. Either of them can be used for this recipe however if using regular broccoli add it to the pan the same time as the pork chops.
The brown sugar is added to the sauce to help reduce the saltiness of the marinade. This is equally as important when reducing the marinade down to a sauce. With the lack of water the saltiness will be increased. It is important to taste the sauce to make sure it isn’t too salty. Add an additional tablespoon of brown sugar if it is too salty for your taste.
Teriyaki Pork Chop with Broccolini and Rice
- Foil lined sheet pan
- 2 Mixing Bowl
- 4 pork chops 1 inch thick
- 1 lb broccolini
- 1 cup rice
- 1 cup teriyaki sauce
- 3 tbsp brown sugar packed
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp garlic minced
- 1 tbsp green onion chopped
- 1 tbsp black pepper
- ½ tbsp minced ginger fresh
- 1 tsp salt
- In a mixing bowl combine the teriyaki sauce, soy sauce, brown sugar, garlic, ginger, green onion, and pepper. Mix and add the pork chops coating them in the marinade. Cover and refrigerate for an hour.
- Preheat the oven to 425°F or Gas mark 7.
- Prepare the rice according to instructions.
- While the water is heating up for the rice. Place the pork chops on the sheet pan, cook for 15 minutes. During that time toss the broccolini in the sesame oil, sesame seeds, and salt. Add to the lined sheet pan and continue to bake for another 15 minutes. Cooking time may vary if the pork chops are less than an inch thick.
Make a glaze (optional)
- In a saucepan over medium high heat bring the marinade to a boil and let the sauce reduce by half. Serve this over the pork chop and rice.