Blackstone Teriyaki Pork Chops

Ingredients

• 30 ml (2 tablespoons)avocado oil
• 6boneless pork chops
• 15 ml (1 tablespoon)OWYD SPG, or your favourite blend of salt, pepper and garlic powder
• 2.5 ml (½ teaspoon)ground ginger
• 240 ml (1 cup)teriyaki sauce

Instructions

1. 1

   Preheat the griddle

   Preheat the griddle over medium heat.

2. 2

   Season the chops

   Season the pork chops on all sides with the SPG.

3. 3

   Heat the oil

   Add the oil to the griddle and let it preheat.

4. 4

   Sear the first side

   Place the seasoned pork chops on the griddle. Cover them with a dome and cook for 3–4 minutes, until the underside has developed good colour.

5. 5

   Brown the other side

   Flip the chops and cook, covered, for another 3–4 minutes.

6. 6

   Add the sauce

   Turn the heat to low and pour some teriyaki sauce over the chops. If your sauce is thick, mix half of it with a few tablespoons of water before adding it.

7. 7

   Finish under cover

   Cover the chops with a dome and cook for another 1–2 minutes.

8. 8

   Slice and serve

   Slice the pork against the grain and serve it over jasmine or basmati rice.

What are teriyaki pork chops?

Teriyaki is a Japanese cooking style associated with a glossy, savoury-sweet sauce. This griddle version applies that idea to boneless pork chops, searing them first and coating them with sauce at the end.

The method keeps the ingredient list short: a salt, pepper and garlic blend seasons the meat, while ground ginger and teriyaki sauce provide the characteristic flavour. A bed of rice makes an easy base for the glazed chops.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 39g protein, 8g carbs, 23g fat.

The pork chops provide most of the protein, while the avocado oil contributes much of the fat; the teriyaki sauce supplies most of the carbohydrates. Serve a chop with a measured portion of rice and vegetables to make a more balanced plate.

Choose chops that cook evenly

Thickness: Chops of similar thickness are easier to cook at the same pace. The recipe does not specify a thickness, so use the cooking times as a guide and check the thickest chop for doneness.

Boneless meat: Boneless chops are straightforward to place, flip and slice on a flat-top. Take care not to leave them on the griddle longer than needed, as lean pork can dry out.

Build the sear before glazing

Hot surface: Let the griddle and oil heat before adding the pork so the chops can brown rather than sit on a cool surface. Keep the heat at medium for the initial searing.

Covered cooking: The dome covers the chops while they cook on each side. Lift it to flip the meat, then cover again for the second side.

Keep the glaze glossy

Low heat: Add the teriyaki sauce only after the chops have browned, then reduce the griddle to low. This helps warm and cling the sauce without exposing it to the higher heat used for searing.

Thick sauce: If your teriyaki sauce is thick, thin half of it with a few tablespoons of water before pouring it over the chops. The recipe does not specify an exact amount of sauce for each chop, so add enough to coat them.

Check for doneness

Colour: Look for a browned surface on both sides before adding the sauce. The stated timings are 3–4 minutes per side, followed by 1–2 minutes with the glaze.

Temperature: The recipe does not give an internal temperature. For a reliable doneness check, use a food thermometer in the thickest part of a chop and follow current food-safety guidance for pork.

Slice and serve

Against the grain: Look for the direction of the muscle fibres and slice across them rather than along them. This makes each piece easier to bite.

Rice: Jasmine or basmati rice is suggested for serving. Spoon any glaze from the plate over the rice, and add a simple vegetable side if you would like more colour and variety.

Recipe notes & tips

• Pat the chops dry before seasoning if they are visibly damp, so their surfaces can brown.
• Arrange the chops with space between them so they make good contact with the griddle.
• Use the dome for both sides of the sear, as directed, and lift it only to flip or check progress.
• Keep the sauce on low heat once it goes onto the chops.
• Slice across the grain just before serving for a more tender bite.

Variations

• Add sesame: Sprinkle toasted sesame seeds over the finished chops.
• Add spring onion: Scatter sliced spring onion over the pork at serving time.
• Bring some heat: Add chilli flakes to the teriyaki sauce before glazing.
• Use a different oil: Substitute another neutral, high-heat cooking oil for the avocado oil.
• Add vegetables: Cook sliced vegetables on the griddle and serve them alongside the chops.

Common mistakes to avoid

• Adding sauce too early: Brown both sides first, then add the teriyaki on low heat.
• Crowding the griddle: Leave space around the chops so they can sear; cook in batches if needed.
• Skipping the preheat: Let the griddle and oil heat before adding the pork.
• Using thick sauce undiluted: Thin half of it with a few tablespoons of water before glazing, as the method suggests.
• Slicing with the grain: Cut across the visible muscle fibres for easier-to-bite slices.

How to store

Refrigerate leftover chops in a covered container and use within 3–4 days. Reheat gently in a covered pan or in the microwave until hot throughout; add a small splash of water if the glaze has thickened.

Frequently asked questions