The homemade teriyaki-style marinade for these pork chops reduces in the microwave to become a tasty sauce. Coconut aminos are used as the basis of the marinade, instead of soy sauce, and other than a small amount of orange juice, there is no added sugar.


Recipe Summary test

15 mins
15 mins
4 hrs 10 mins
4 hrs 40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.

  • Preheat an outdoor gas grill to 425 degrees F (220 degrees C).

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

  • Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.

  • Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

Cook's Note:

Soy sauce may be used instead of coconut aminos. Add 2 teaspoons brown sugar, or to taste, if a sweeter sauce is desired.

Nutrition Facts

225 calories; protein 26.1g; carbohydrates 6.9g; fat 9g; cholesterol 65.2mg; sodium 1115mg. Full Nutrition