A Japanese pantry staple that’s big on savory flavor, teriyaki sauce is a natural pair for smoky grilled pork chops. Bobby Flay’s homemade version includes fresh pineapple, ginger, and honey for a sweet and fruity twist. Try it brushed on grilled chicken thighs, vegetable skewers, and salmon burgers.
Get the recipe:Print
- ¼ cup extra-virgin olive oil, divided
- 1 shallot, finely diced
- 2 garlic cloves, chopped
- 2-inch knob fresh ginger, peeled and grated
- 1 cup pineapple, diced
- Pinch cayenne pepper
- ⅓ cup honey
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 2 tablespoons water
- 4 boneless pork loin chops, pounded to ¼-inch thickness
- Kosher salt and freshly ground black pepper
- ¼ cup scallions, thinly sliced
- Cilantro sprigs, for garnish
- Zest of 1 lime
- Place 1 tablespoon of olive oil into a saucepan over medium heat until it begins to shimmer. Add shallot, garlic, ginger, pineapple, cayenne, honey, soy sauce, rice wine vinegar, and water to the saucepan and bring to a boil. Reduce to a low simmer, stirring occasionally, until soft and cooked down, approximately 7 to 10 minutes.
- Remove from the heat and transfer the contents to a food processor. Carefully pulse the warm mixture and puree until completely smooth. Set teriyaki glaze aside.
- Preheat a grill pan over medium high heat for approximately 2 minutes. Add 2 tablespoons of oil to the pan. Season pork cutlets on both sides with salt and pepper. Place pork on the grill and cook until seared and crusty, approximately 5 minutes. Flip and continue to cook, generously slathering some of the teriyaki glaze on top of the pork. Cook for approximately 3 additional minutes, or until pork is just completely cooked through.
- Remove the pork to a plate, and garnish with thinly sliced scallion, cilantro sprigs, and lime zest.