Teriyaki Pork Steaks
Juicy, tender pork steaks marinated in a sweet and savory orange soy glaze, perfect for grilling or broiling and ideal for a quick, flavorful meal.
Ingredients
Instructions
- Combine all ingredients except meat in a nonmetallic container.
- Stir well and add pork.
- Marinate for 2 hours at room temperature or overnight in the refrigerator.
- Remember, the longer the pork marinates the better the flavor.
- Barbecue or broil for 8 to 10 minutes on each side or until pork is still slightly pink inside and the juices just run clear.
- If in a hurry, while plain pork steaks are broiling, add 1 tablespoon of cornstarch to marinade and heat.
- Pour over cooked pork.
Tips & Substitutions
For a deeper flavor, consider adding a splash of sesame oil or a pinch of red pepper flakes to the marinade. If you're out of orange juice, apple juice can be a good substitute. Always ensure the pork is at least 145°F for safe consumption. Remember that marinating overnight yields the best flavor, so plan ahead for optimal results.
Serving Suggestions
Serve the Teriyaki Pork Steaks with steamed rice, such as Uncle Ben'S Wild Chinese Rice, and a side of stir-fried vegetables for a complete meal. For a refreshing contrast, consider a cucumber salad. This dish also pairs beautifully with Snake Alley Noodles for a delightful Asian-inspired dinner.
Storage & Reheating
Leftover Teriyaki Pork Steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a skillet over medium heat with a splash of water or broth to keep it moist, or microwave it in short intervals, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Pork Steaks contains roughly 161 calories, with 11g protein, 15g carbohydrates, and 6g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2074mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of pork for this recipe?
Yes, you can easily substitute boneless chicken breasts or thighs for the pork chops. Adjust the cooking time slightly as chicken may require a bit more time to cook through. Make sure the internal temperature reaches 165°F for safe consumption.
What can I do if I don't have soy sauce?
If you're out of soy sauce, you can use tamari for a gluten-free option or make a simple substitute by mixing 1 tablespoon of Worcestershire sauce with a bit of water. This will mimic the salty flavor of soy sauce in the marinade.
How do I know when the pork is cooked properly?
The best way to check if the pork is cooked is by using a meat thermometer. It should register at least 145°F in the thickest part. The pork should be slightly pink inside, and juices should run clear. Allowing it to rest for a few minutes after cooking helps retain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).