Pork Chops In Beer Teriyaki Marinade Food

TERIYAKI PORK CHOP MARINADE

Steps:

• Place the pork chops in a large ziplock bag. In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, and sesame oil.
• Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
• Move the pork chops around in the marinade until they are all evenly coated.
• Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
• You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
• Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
• Let the pork chops rest, tented with foil, for 5 minutes before serving.

PORK CHOPS IN BEER TERIYAKI MARINADE

Steps:

• In a saucepan combine the soy sauce, the mirin, the vinegar, the sugar, the gingerroot, and the beer, simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly, and let the chops marinate, covered and chilled, turning them several times, overnight.
• Pour the marinade into a saucepan and boil it for 5 minutes. Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. Alternatively the pork chops may be broiled on the rack of a broiler pan under a preheated broiler in the same manner.

EASIEST TERIYAKI MARINADE EVER

Steps:

• In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.

GRILLED TERIYAKI PORK CHOPS

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.

TERIYAKI PORK CHOPS

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.

TERIYAKI PORK CHOPS

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.