*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is fantastic! We used what we had on hand which was boneless pork ribs garlic flavored teriyaki sauce (omitted the garlic) and 1 tsp ground ginger instead of fresh. Based on other reviews we broiled them then thickened the sauce into a gravy with a cornstarch/water mixture then served it all over egg noodles. Very garlicy and spicy just the way we like it! We'll be having this over and over.
I changed the recipe a bit after reading the reviews and this turned out great! I used 5 cloves of garlic and 2 tablespoons of fresh ginger for extra zip. Also I followed the recommendation of draining the marinade before cooking and boiling it down. I spooned it over the chops at the end of cooking and again before serving. I served it with a cabbage salad with ginger dressing and white rice. My husband absolutely loved it and is taking the leftovers to work tomorrow!
This seemed to make too much marinade - so when the chops were baked in it it didn't really thicken. I marinated the chops in it overnight and they did pick up a nice teriyaki/orange flavor but in the end they tasted like they'd been basically boiled in marinade. If I made this again I'd remove half of the marinade before baking then during baking I'd spoon remaining marinade over the chops.
This is an easy and tasty recipe. I really enjoyed this recipe as did my husband. Because of concerns by other reviewers I drained the marinade before cooking. I boiled it down and then used the sauce as a basting sauce. The pork chops were tend and juicy. If you do this the cooking time needs to be reduced.