Teriyaki Butterfly Pork Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My grandmother taught me how to cook years ago. All of my friends rave over this dish and its hot sweet flavor. Ingredients:
1/4 cup teriyaki sauce |
1/4 teaspoon white wine or chicken broth |
3 tablespoons vegetable oil |
2 to 3 tablespoons minced fresh cilantro |
3 to 4 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
2 boneless butterflied pork chops (1/2 inch each) |
1 teaspoon cornstarch |
Directions:
1. In a bowl, combine the teriyaki sauce, wine or broth, oil, cilantro, garlic and red pepper flakes. Pour 1/3 cup into a resealable plastic bag; cover and refrigerate remaining marinade for sauce. Add chops to the bag. Seal and turn to coat; refrigerate for at least 4 hours.
2. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand 5 minutes before serving.
3. In a saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Serve with chops. Yield: 2 servings.
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