Japanese Teriyaki Roasted Pork Chop

Name: Japanese Teriyaki Roasted Pork Chop
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 chops (about 7 oz each) (200 g each) bone-in pork chops (loin or rib), 1¼ to 1½ inches thick, at room temperature, patted dry; ½ cup (120 ml) soy sauce (or tamari for gluten-free); ¼ cup (60 ml) mirin (sweet rice wine); 1 tablespoon (12 g) fresh ginger, peeled and minced; 2 cloves garlic, minced; 2 tablespoons (30 ml) sake or dry sherry; 1 tablespoon (12 g) brown sugar; 1 tablespoon (15 ml) vegetable oil or canola oil; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (20 g) sesame seeds (white or black, or a mix), toasted; 2 stalks scallions (green onions), sliced thin (white and light green parts)

From the MyKitchenBank Kitchen

Thick-cut pork chops glazed with a homemade teriyaki sauce of soy, mirin, and ginger, then roasted until the exterior caramelizes and the interior stays tender. The result is a restaurant-quality dish with a glossy, umami-rich coating and a finish of toasted sesame seeds and scallions. Ready in under 30 minutes.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 pork chops

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Steps

Before you start

Preheat oven to 425°F (220°C)
Pat pork chops dry with paper towels so they brown properly
Have all glaze ingredients measured and ready before cooking begins
Use bone-in pork chops 1¼ to 1½ inches thick for best results

1
Make teriyaki glaze
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced ginger, and minced garlic.
- Bring to a simmer over medium heat, stirring occasionally, for 3–4 minutes until the sugar dissolves and the flavors meld.
- The glaze will be thin and glossy.
- Remove from heat and set aside.
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Ready when: Glaze simmers, sugar dissolves, and aromatics perfume the kitchen
Tip: Do not boil hard—you want a gentle simmer to preserve the delicate flavors. If using sake or sherry, the alcohol will cook off, leaving behind depth.
2
Season and sear pork
- Season both sides of each pork chop generously with kosher salt and black pepper.
- Heat vegetable oil in a 9×13-inch baking dish over medium-high heat on the stovetop (about 2 minutes).
- Once shimmering, carefully lay the pork chops in the hot dish and sear for 2–3 minutes per side until deep golden brown.
- Work in batches if needed to avoid crowding.
- The meat will not be cooked through at this point—that happens in the oven.
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Ready when: Pork chops are dark golden brown on both sides with a light crust
Tip: Ensure the oil is hot before adding meat—it should shimmer and just begin to smoke. Do not move the pork while it's searing, or it will steam instead of brown. A good crust develops in 2–3 minutes of undisturbed contact with the hot surface.
3
Glaze and roastOven 425°F / 220°C
- Pour the teriyaki glaze over and around the seared pork chops, tilting the baking dish to coat all sides.
- Transfer the dish to a preheated 425°F (220°C) oven.
- Roast uncovered for 8–12 minutes, depending on the thickness of the chops.
- Halfway through, spoon or brush the glaze over the top of each chop to encourage a glossy, caramelized finish.
- The pork is done when an instant-read thermometer inserted into the thickest part (avoiding bone) reads 145°F (63°C) for medium, with a slight blush of pink inside.
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Ready when: Instant-read thermometer reads 145°F (63°C) in the thickest part; glaze is thick and glossy, coating the meat
Tip: Basting halfway through prevents the glaze from burning and ensures an even, glossy coating. If your oven runs hot, start checking at 8 minutes. Pork is safest at 145°F—overcooking will dry it out.
4
Rest and finish
- Remove the pork chops from the oven and let them rest in the baking dish for 5 minutes.
- This allows the juices to redistribute, keeping the meat tender and moist.
- Spoon any remaining glaze from the dish over the chops.
- Sprinkle each chop with toasted sesame seeds and sliced scallions just before serving.
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Ready when: Meat is warm, juices have redistributed, and the pork is ready to eat
Tip: Resting is non-negotiable—it's the difference between a juicy chop and a dry one. Even 5 minutes makes a difference.

Good to know

Tips

Bone-in pork chops are thicker and cook more evenly than boneless; they also stay more moist. If using boneless chops, reduce cooking time by 2–3 minutes.
Toast the sesame seeds yourself in a dry skillet over medium heat for 2–3 minutes, shaking often, until fragrant and lightly golden. This brings out their nutty flavor and makes a real difference.
If your baking dish is very small or crowded, the glaze may not reduce as much. Transfer it to a saucepan after removing the pork and simmer over medium heat for 2–3 minutes to thicken if needed.
Serve over steamed rice or with a simple cucumber salad (Japanese sunomono) dressed with rice vinegar and a pinch of sugar to balance the richness of the pork.

Make ahead

The teriyaki glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before using. The pork chops themselves should be cooked fresh just before serving for the best texture and flavor.

Storage & reheating

Leftover pork chops keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or in a covered skillet over low heat with a splash of water to prevent drying. Do not microwave, as it will toughen the meat. Pork chops do not freeze well due to the glaze texture; use fresh if possible.

Substitutions

mirin (sweet rice wine) → honey or agave nectar (use the same volume). Mirin adds sweetness and body to the glaze. Honey or agave will work, though the glaze will be slightly less glossy. You may need to adjust the sweetness by adding ½ tablespoon less brown sugar if using honey.
sake or dry sherry → dry sherry, vermouth, or additional soy sauce (1 tablespoon soy + 1 tablespoon water). Sake adds depth and helps cook off the raw alcohol flavor. Dry sherry is the closest substitute. If you skip alcohol entirely, the glaze will lack some complexity but will still be good.
fresh ginger → ground ginger (use ¼ teaspoon). Ground ginger is more concentrated than fresh. Start with ¼ teaspoon and taste; add more if needed. Fresh ginger has a brighter, slightly spicy note; ground is warmer and more muted.
sesame seeds (white or black, or a mix) → nori strips (toasted seaweed), or a mix of white sesame seeds and furikake seasoning. Sesame seeds add a nutty finish and texture. Nori or furikake are also traditional and add umami. Either works depending on what you have on hand.