March 13th, 2014

Grilled Teriyaki Pork Chops with Sesame Noodles {Throw Back Thursday}

grilled teriyaki pork chops with sesame noodles

Now that the days are longer and the weather is warming, it is time to start firing up the backyard grill. I love to grill, I miss my grill dearly all winter long. But you know we have to have something other than burgers and hotdogs out there every now and then. These Teriyaki Pork Chops with Sesame Noodles are not new to Caramel Potatoes. In fact, this is an old recipe, but a favorite. We shared this recipe clear back in 2011, so how about a little Throw Back Thursday. It is no secret, that I have a couple of very picky eaters at my house. Even my picky eaters will eat this, of course they will pick out the green onions, but hey I take it as a win!

Teriyaki Pork Chops with Sesame Noodles


1 1/3 cup soy sauce
2/3 cup pineapple juice
1/2 cup rice vinegar
2/3 cup firmly packed light brown sugar
6 cloves garlic, finely chopped
2-inch piece fresh ginger root, peeled and chopped fine (or 3 tsp. dried ginger)
4-6 pork chops
fresh pineapple rings
16 oz box of linguine noodles (or other noodle)
green onions
sugar snap peas
sesame seeds


Either the night before or earlier the day of make the marinade to allow time for your pork chops to really absorb the flavor. For the marinade, combine soy sauce, pineapple juice, rice vinegar, brown sugar, garlic, and ginger in a saucepan. Bring to a boil and stir until sugar is dissolved. Reserve just under half of the marinade in a separate bowl for the sesame noodles, store in the fridge. Cool the remaining marinade completely in the original saucepan. Put the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, pressing out excess air. Allow chops to marinate in the refrigerator, turning bag once or twice, at least 6 hours or up to overnight.

Grill pork chops on the grill, approximately 7-9 minutes per side depending on the thickness of your pork chops.

While pork chops are cooking, cook the linguine according to the directions on the package. Also, you will want to reduce the reserved marinade. Using a small saucepan, bring the marinade up to a boil and allow to simmer 5-7 minutes. You should notice the marinade thickening. Wash and trim the sugar snap peas. Cut up the green onions (you can use the tops and bottoms here).

Add pineapple to the grill for a minute or two per side. Just before the pork chops are done use the reduced marinade to baste them once on each side before removing from the grill.

Toss together the linguine and marinade with the sugar snap peas, green onions, and sesame seeds.

Serve and enjoy!


Your pork chops do not need to be 2 inches thick like the ones pictured above, but the thin cut are too thin. Just try to find some that have a little thickness to them.

If you are not going to make the sesame noodles, cut the marinade ingredients in half. Pour the marinade into a small sauce pan and reduce the marinade to baste on pork chops as directed above


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Posted under Main Dish, On the Grill, Pork


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