Shake up your dinner rotation with these easy Baked Teriyaki Pork Chops. I have been trying to find new pork recipes that our family loves. This recipe is super simple and was a winner with my entire family.
If you are feeling super domestic, you could definitely make your own teriyaki sauce and it would work just fine for this recipe.
However, I usually just buy this sauce and it’s my favorite. It makes a great marinade (you can easily grill these pork chops as well).
Tips for making Baked Teriyaki Pork Chops
Pork chops can intimidate a lot of people, because they tend to be a drier meat. However, this isn’t always the case. Your dry meat, is usually from over cooking or not preparing the pork chops well.
Here is how to get deliciously moist pork chops.
- Marinade. Marinade is key to having moist pork chops. I love a good teriyaki marinade. Using acidic or salty marinades can break down the meat a little better, and really get to the center.
This will help your meat to be juicier on the inside.
- Heat. Heat and cooking is a huge part, in getting that tender juicy pork chop. This recipe nails the cooking time and temperature to make these pork chops juicy, not dry.
It calls for 35 minutes of baking time, at 375 degrees.
When cooking meat, it’s important to remember the words “low and slow”. This will allow the juice to cook the inside of the meat, while keeping in all the juices.
- Avoid checking. If possible, avoid cutting into the meat, to see if it is done. Pork chops are a pink meat anyway, so it will be difficult to tell if they are done cooking.
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Looking for a homemade Teriyaki sauce recipe?
A lot of the teriyaki sauces you see at the store, contain a lot of sugar. I am not a huge fan of all the added sugar, so I like to make my own teriyaki sauce.
If you are looking for a healthy and delicious homemade teriyaki sauce recipe, check out our Teriyaki Chicken and Zoodles recipe.
It only requires a little sugar, but you could easily replace it with a natural sweetener, like honey.
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Looking for more pork chop recipes?
- Sheet Pan Italian Pork Chops with Potatoes and Carrots
- Easy Slow Cooker Pork Chops
- Perfect Fried Pork Chops
- Maple Pork Chops
- Apple Cider Pork Chops
- The Best Pork Chop Marinade Recipe {for Grilling}
- Slow Cooker Pork Chops (Only 5 ingredients)
- Easy Marinated Pork Chops
- Slow Cooker San Francisco Pork Chops
- Grilled Tuscan Pork Chops
- Sheet Pan Baked Pork Chops and Potatoes
- Instant Pot Cranberry Pork Chops Recipe
Baked Teriyaki Pork Chops Recipe
Ingredients
- 6 pork chops boneless
- 1 cup low-sodium teriyaki sauce, divided
- 6 pineapple rings
- 2 green onions, sliced
Equipment
Instructions
- Place pork chops in a resealable gallon-sized bag. Pour ¾ cup teriyaki sauce on top of pork chops and let marinate in fridge for at least 2 hours.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- Remove pork chops from fridge and place in prepared dish, pouring the teriyaki sauce from the bag on top of chops. Place a pineapple slice on top of each pork chop.
- Preheat oven to 375 degrees and cook pork chops uncovered for 35 minutes or until internal temperature reaches 145 degrees.
- Remove chops from oven and top with the 1/4 cup of teriyaki sauce and green onions.
Notes
Nutrition
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This recipe is on the standard meal plan this week. I’m a little confused by your directions. You list 1 cup (divided) teriyaki sauce in the ingredients. During the directions you say to pour the teriyaki sauce over the pork chops and let them marinade. You then say 3/4 cup of the teriyaki sauce is used while baking. And at the end you pour 1/4 of the cup of teriyaki sauce over the chops before serving. Are you supposed to use the same teriyaki sauce you used to marinade the chops in while baking? If so, where do you get the 1/4 cup to pour on at the end? As you can’t use the sauce used to marinade unless it is cooked. Can you please clarify?
3/4 in bag marinate dump in pan cook then 1/4 after easy peazy
This recipe worked out wonderful and easy to follow.
Any idea of cooking time if I’m usin a thinner pork chop? About a half inch thick?
I’m sure your cooking time will be less. Just watch them closely.
I have used several of the recipes from the Six Sisters but the one that really caught my interest was the freezer recipes. I am 76 years old and was raised in a family of 8 kids and have never been able to cook for three people in the household now. I have a hard time finding all of these in one place and would like to know if you have a cookbook that contains the freezer items alone.
Hi Marilynn. We have a lot of freezer meals. If you go to SixSistersStuff.com and type in Freezer Meals in the search bar, a lot of our Freezer meal recipes will come up for you. We also have a freezer meal Ecookbook – so it’s digital. Here is the link for that.
https://www.sixsistersstuff.com/75-of-the-best-freezer-meals-ecookbook/
No, never use left over marinade. Not a good food safety practice. Save a 1/4 of the unused marinade back for later, good 2 go
We were a huge fan of this! I did adjust the recipe, added some pineapple juice for cooking, and made a homemade honey teriyaki glaze for on top. Paired it with caramelized onions, asparagus, and rice.
I’m fairly certain that some of the nutritional information is wrong. Primarily the protein value.
Thanks for catching that. The servings had not been entered in the recipe card. It has been adjusted now.
Thank you so much for the inspiration! I’ve been looking for ways to use up canned pineapple not in a salad. Since I have a “senior” metabolism….and a bit more time than a busy Mom, I made it with the juice from canned pineapple based homemade teriyaki sauce and served with steamed broccoli and cauliflower rice. Again….thanks for the inspiration.
These pork chops were phenomenal! Making them agai for sure!!! Marinading them is very important, the longer, the better!!!