Teriyaki Pork Chops

Coat the pork chops on both sides with kosher or coarse salt and a drizzle of olive oil or cooking spray. Place them on a plate and let them sit to come to room temperature while you prepare the glaze.

Make the glaze. Combine the ginger pieces (no need to peel), garlic clove, honey, soy sauce, mirin and Worcestershire sauce in a small pot over low heat. Let the mixture warm through for 10 minutes until barely simmering and thick. Turn off the heat and set it aside to further thicken the glaze while you grill the pork.

Preheat a grill, grill pan, or extra-large skillet to medium heat. Grill the chops for 3 minutes on both sides to form grill marks. Then, brush with the glaze and finish cooking.

How long your pork takes will depend on how thick your pork is, how hot your grill is, and if your chops are bone-in or boneless. Plan for about 8 minutes per side for a medium-hot grill and 3/4 inch bone-in chops. Remember that pork can be slightly pink in the center when safe to eat.

Remove them from the grill and let the pork chops rest for 5 minutes before serving. Enjoy!