Teriyaki Pork Chops with Sesame Rice and Ginger Carrots

These teriyaki pork chops are a delicious way to bring bold Asian flavors to your dinner table. The pork is pan-seared until golden and juicy, then finished with a homemade-style teriyaki glaze that’s both savory and sweet. Alongside, you’ll find fluffy jasmine rice studded with toasted sesame seeds and scallions, plus tender roasted carrots with a hint of fresh ginger.

This dish is designed for busy weeknights when you want something satisfying without spending hours in the kitchen. The components come together quickly and the combination of textures and flavors-crispy pork, soft rice and caramelized carrots-makes every bite a delight. Serve it as a complete meal that’s sure to impress.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Peel and trim the carrots, then cut them diagonally into 1/2-inch thick pieces. Peel and mince or grate the ginger. Trim the scallions and slice them diagonally, separating the white parts from the green tops.
2. On a baking sheet, toss the carrots with a drizzle of olive oil, half of the ginger and a pinch of salt and pepper. Roast on the top rack until tender and lightly browned at the edges, about 20-25 minutes.
3. Meanwhile, in a small pot, melt the butter over medium-high heat. Add half of the sesame seeds and cook, stirring, until golden brown, about 2-3 minutes. Add the rice, scallion whites, 3/4 cup of water (1 1/2 cups for 4 servings) and a pinch of salt and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, pat the pork chops dry with paper towels and prick them all over with a fork or knife. Season generously with salt and pepper. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, about 4-6 minutes per side. Transfer to a plate and wipe out the skillet.
5. In the same skillet, heat another drizzle of oil over medium-high heat. Add the remaining ginger and cook until fragrant, about 30 seconds. Stir in the teriyaki sauce and let it simmer until slightly thickened, 1-2 minutes. Remove from heat.
6. Fluff the rice with a fork. Divide the rice, roasted carrots and pork chops among plates. Spoon the teriyaki sauce over the pork, then sprinkle with the scallion greens and remaining sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

Can I substitute the teriyaki sauce?

You can use a store-bought teriyaki glaze or make your own by combining soy sauce, mirin, sugar and a bit of ginger.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.