Entrée: Japan – Teriyaki Butaniku (Teriyaki Glazed Pork Chops)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 42 min

Ingredients

4 pork chops, about 1 1/2 lb total (680 g total)
1 / 2 cup (120 ml) soy sauce
1 / 4 cup (60 ml) mirin
1 / 4 cup (60 ml) sake
2 tbsp (30 ml) brown sugar
2 cloves garlic, minced
1 tsp (5 ml) grated ginger
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) cornstarch mixed with 1 tbsp (15 ml) water (optional thickening agent)
Steamed rice, for serving
Steamed broccoli, for garnish

Instructions

1. In a medium-sized bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
2. Pour 1/4 cup of the teriyaki sauce over the pork chops in a shallow dish. Let them marinate in the refrigerator for at least 30 minutes.
3. Heat the vegetable oil in a large skillet over medium heat. Add the marinated pork chops and cook for about 4-5 minutes on each side until cooked through and caramelized.
4. Remove the pork chops from the skillet and set aside. Pour the remaining teriyaki sauce into the skillet and bring to a gentle boil.
5. If desired, add the cornstarch slurry to the sauce and cook until thickened. Return the pork chops to the skillet, tossing them in the sauce to coat.
6. Serve the teriyaki pork chops over steamed rice and garnish with steamed broccoli for a complete meal.