Teriyaki Grilled Pork Chops

Follow our step-by-step guide on how to make Teriyaki Grilled Pork Chops.

1. Step 1

   In a 1-gallon resealable bag, combine the coconut aminos, fresh orange juice, fish sauce, rice vinegar, garlic powder, ground ginger, sesame oil, and a pinch of salt. Gently squeeze the bag to mix the ingredients well.

2. Step 2

   Add the pork chops to the bag, ensuring they are in a single layer. Squeeze out most of the air, seal the bag, and refrigerate for about 4 hours, turning the bag every hour to ensure even marination.

3. Step 3

   Preheat your outdoor gas grill to 425°F (220°C).

4. Step 4

   Remove the pork chops from the marinade and pour the marinade into a microwave-safe bowl. Microwave on high for about 3 minutes, or until the marinade reduces to about 1/2 cup. Set the sauce aside.

5. Step 5

   Oil the grill grate and place the pork chops on it. Grill for 1 to 1 1/2 minutes, then rotate the chops to create grill marks and grill for another 1 to 1 1/2 minutes. Flip the chops and repeat the process.

6. Step 6

   After the second rotation, reduce the heat to the lowest setting, close the grill lid, and continue cooking until the internal temperature of the thickest chop reaches 145°F (63°C), about 4 to 5 minutes.

7. Step 7

   Transfer the grilled pork chops to a serving platter, tent with foil, and let them rest for 7 to 8 minutes.

8. Step 8

   Warm the reserved sauce in the microwave. Serve the grilled pork chops warm, drizzled with 2 tablespoons of the sauce and garnished with sesame seeds if desired.