Grilled Pork Chop With Rosemary Teriyaki Butter Gla

Name: Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 ounces bone in pork chops; 1/4 lb unsalted butter; 1 tablespoon olive oil; 1 teaspoon rosemary, chopped fine; 1 lb fingerling potato; 6 peeled garlic cloves; 1 bay leaf; 8 black peppercorns; 1 lb French style green bean, cleaned and trimmed; 1/2 cup cream; 2 teaspoons pureed fresh garlic; 2 sprigs thyme, chopped fine; 2 quarts ice water, with lemon juice; 2 tablespoons maui maid teriyaki marinade

Servings: persons

48 ounces bone in pork chops
1/4 lb unsalted butter
1 tablespoon olive oil
1 teaspoon rosemary, chopped fine
1 lb fingerling potato
6 peeled garlic cloves
1 bay leaf
8 black peppercorns
1 lb French style green bean, cleaned and trimmed
1/2 cup cream
2 teaspoons pureed fresh garlic
2 sprigs thyme, chopped fine
2 quarts ice water, with lemon juice
2 tablespoons maui maid teriyaki marinade

1
Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
2
Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
3
In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
4
In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
5
Season pork chop to taste and grill medium heat 8 minutes on each side.
6
Take off grill, cut butter into 1/2 pieces and place two on top of pork chops.
7
Cover with foil and let rest for 5 minutes.
8
Heat olive oil over medium heat and place potatoes along with garlic puree in saute pan.
9
Saute for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
10
Saute green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
11
Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.

1558

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 48 ounces bone in pork chops, 1/4 lb unsalted butter, 1 tablespoon olive oil, 1 teaspoon rosemary, chopped fine, and more.

Yes, Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions