Ingredients
1/4 cup teriyaki sauce1/4 teaspoon white wine or chicken broth3 tablespoons vegetable oil2 to 3 tablespoons minced fresh cilantro3 to 4 garlic cloves, minced1/8 teaspoon crushed red pepper flakes2 boneless butterflied pork chops (1/2 inch each)1 teaspoon cornstarch
Preparation
In a bowl, combine the teriyaki sauce, wine or broth, oil, cilantro, garlic and red pepper flakes. Pour 1/3 cup into a resealable plastic bag; cover and refrigerate remaining marinade for sauce. Add chops to the bag. Seal and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand 5 minutes before serving.
In a saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Serve with chops.
