Teriyaki Pork Chops Oamc Recipes

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
• Place pork chops in cooker;pour mixture over top.
• Cover and cook on low heat 7-8 hours.

Steps:

• Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
• Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
• Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.

Steps:

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

Steps:

• Finely chop garlic. In a saucepan bring soy sauce, mirin or Sherry, and vinegar to a boil with garlic, brown sugar, and gingerroot, stirring until brown sugar is dissolved. Transfer marinade to a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, to room temperature.
• In a small dish arrange pork chops in one layer and pour marinade over them, turning chops to coat well. Marinate chops at room temperature, turning them once, 15 minutes.
• Pour marinade into a small saucepan and simmer 5 minutes. In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chops 6 to 8 minutes on each side, or until just cooked through.
• Serve chops drizzled with marinade.

Steps:

• In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
• Preheat grill to high heat, and lightly oil grate.
• Grill steaks 5 to 8 minutes per side, or to desired doneness.

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

Steps:

• Combine all the ingredients EXCEPT the pork chops in a pan and bring to boil. Cook for 5 minutes. Cool completely.
• When the marinade is completely cool, place the chops in a labeled freezer bag. Pour the marinade over the chops and close the bag. Make sure the marinade has reached all the pork chops. Label, seal and freeze.
• To serve: Thaw completely in the refrigerator (mine took about 24 hours to thaw). Grill chops, discarding marinade, until completely cooked, about 7 or 8 minutes per side.

Steps:

• Combine ingredients in a large Ziploc freezer bag.
• Remove as much air as possible.
• Label and freeze.
• Defrost overnight in the fridge; pork will marinate as it defrosts.
• To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
• Cook for 5 minutes, or until brown, repeat for other side.
• Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork.
• OR cook on heated grill until done, baste with marinade while cooking.

Steps:

• Marinade: In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar is dissolved.
• Cool marinade completely.
• Put chops in a large resealable plastic bag and pour marinade over them. Seal bag, pressing out excess air, and set in a dish.
• Marinate meat overnight or a couple of hours in fridge, turning once or twice.
• Pour marinade into a saucepan and boil 5 minutes.
• Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

Steps:

• Place all sauce ingredients into small pan and heat until sugar is dissolved and mixture is well combined. Cool.
• Place chops, marinade, Tabasco and green onions into plastic storage bag. Marinate for 4 hours or overnight.
• Remove pork chops from marinade; discarding sauce.
• Heat skillet over med-high heat. Add chops and cook for 4 minutes. Turn over and cook for another 3 minutes.

Steps:

• Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
• Freeze chicken in marinade in a 1-gallon bag.
• To serve:.
• Thaw.
• Pour chicken and marinade into a baking dish.
• Bake in a preheated 350º oven for 35 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.