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Pork chops topped with pineapple rings and chopped green onions arranged on a white rectangular plate.

Oven Baked Teriyaki Pork Chops Recipe

4.67 from 3 votes
These oven baked teriyaki pork chops are so moist and full of flavor and comes together with only four ingredients.
Serving6 servings
Prep Time 2 hours 5 minutes
Cook Time 35 minutes
Total Time 2 hours 40 minutes

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℉ and cook pork chops uncovered for 35 minutes or until internal temperature reaches 145℉.
  • Remove chops from oven and top with the ¼ cup of teriyaki sauce and green onions.

Notes

Our boneless pork chops were about ¾-inch thick. 
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 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 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.
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.

Nutrition

Calories: 286 kcal · Carbohydrates: 17 g · Protein: 32 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 90 mg · Sodium: 1905 mg · Potassium: 690 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 74 IU · Vitamin C: 6 mg · Calcium: 33 mg · Iron: 2 mg
Cuisine: Asian
Cost: $12
Author: Steph Loaiza
Course: Main Course