- Combine 4 cups water, salt, brown sugar, peppercorns, garlic, ginger and green onion in a medium stock pot. Heat until steaming, about 10 minutes. Stir to dissolve sugar.
- Remove from heat and pour mixture into a large bowl. Cool to room temperature. Stir in 4 cups cold water. Add pork chops making sure they are submerged in brine. Cover and refrigerate for at least 6 hours or up to 24 hours.
- Preheat grill to medium heat. Remove pork chops from brine and pat dry with paper towels. Leave pork chops on a plate to come to room temperature while grill heats. Brush pork chops with vegetable oil. Place pork chops on hot grill and grill for 6 minutes. Turn pork chops and baste with half cup of teriyaki baste and glaze. Cook 6-8 minutes longer or until internal temperature reaches 145ºF.
- Rest pork chops at room temperature for 5 minutes. Serve hot, topped with green onion.
Brined Teriyaki Pork Chops
Yield
Serves: 6
Prep Time
10 minutes
Cook Time
24 minutes
Total Time
6 hours, 34 minutes
kikkoman products used:
ingredients
4 cups + 4 cups water, divided
¼ cup kosher salt
¼ cup packed brown sugar
2 teaspoons peppercorns
2 cloves garlic, smashed
2-inch piece of ginger, sliced
¼ cup chopped green onion + extra for serving
3 ½ – 4 pounds bone-in pork chops
1 tablespoon vegetable oil for grilling
½ cup Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
