Riverford Wicked Leeks
Devon teriyaki pork chops  recipe image

Print Devon teriyaki pork chops

Teriyaki is more of a cooking technique than a sauce (basting while cooking over a high heat).


  • 400g boneless pork loin, skin removed, joint sliced into 1cm thick chops
  • For the teriyaki sauce:
  • 250ml dark soy sauce
  • 100ml apple concentrate, or 1 tbsp honey
  • 150ml cider vinegar
  • 2 tbsp brown sugar
  • 1 dried chilli
  • 4 garlic cloves
  • 1 thumb sized knob ginger, peeled
  • 1 heaped tbsp Colman’s English mustard powder


  1. Blend the teriyaki ingredients together in a blender. Put the chops on a plate or in a container and brush both sides with the teriyaki sauce. Leave to marinate for 1 hour.
  2. Heat a heavy griddle pan over a medium-high heat. Brush the pan with oil and carefully place the chops on their edges, fat side down around the edge of the pan – to get the fat good and crisp. After about 2 minutes, turn the chops onto their sides and brush with the teriyaki sauce.
  3. Turn over after 1 minute and brush again. Continue to turn every minute, brushing the top side, until the chops are done – about 8 minutes in total. There should be a good coating of blackened teriyaki sauce on the outside, but the inside should still be moist. Serve with rice and salad, or in a bap.
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