Grilled Pork Chop with Rosemary Teriyaki Butter Glaze Fork Mash

Elevate your grilling game with this irresistible recipe for Grilled Pork Chop with Rosemary Teriyaki Butter Glaze Fork Mash—a bold and flavorful combination that satisfies every craving. Juicy, bone-in pork chops are perfectly seasoned and seared to smoky perfection on the grill, then brushed with a luscious glaze made from melted butter, fragrant rosemary, garlic, and sweet-savory teriyaki sauce. Paired with creamy, fork-mashed russet potatoes infused with a hint of butter and cream, this dish strikes the perfect balance of indulgent comfort and gourmet flair. Ideal for a backyard barbecue or a cozy family dinner, this recipe comes together in just under an hour, making it a showstopping choice for any occasion.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 2 sprigs Fresh rosemary
• 4 tablespoons Unsalted butter
• 3 tablespoons Teriyaki sauce
• 2 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 medium potatoes Russet potatoes
• 1 cup Heavy cream
• 3 tablespoons Butter (for potatoes)
• 0.5 teaspoon Salt (for potatoes)
• 0.5 teaspoon Ground black pepper (for potatoes)

Directions

Step 1

Preheat your grill to medium-high heat (about 400°F/200°C).

Step 2

Season the pork chops on both sides with salt and black pepper. Drizzle with olive oil and rub evenly.

Step 3

Prepare the rosemary teriyaki butter glaze: In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Stir in the minced garlic, teriyaki sauce, and rosemary sprigs. Simmer for 2-3 minutes, then remove from heat. Discard the rosemary sprigs.

Step 4

Peel and quarter the russet potatoes for the mash. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.

Step 5

While the potatoes cook, grill the pork chops: Place the chops on the grill and cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Brush the glaze over the chops during the last 2 minutes of cooking.

Step 6

Once the potatoes are tender, drain them and return them to the pot. Add heavy cream, butter, salt, and pepper. Use a fork to mash the potatoes until they reach your desired texture (slightly chunky or smooth).

Step 7

Plate the pork chops and drizzle with any remaining rosemary teriyaki butter glaze. Serve them alongside a generous scoop of fork-mashed potatoes.

Step 8

Garnish with a sprig of fresh rosemary if desired, and enjoy your meal!

Nutrition Facts

Serving size	(1926.9g)

Amount per serving	% Daily Value*
Calories	4353.2

Total Fat 303.1g	0%
Saturated Fat 142.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1002.3mg	0%
Sodium 4977.0mg	0%
Total Carbohydrate 164.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 14.8g
Protein 216.3g	0%

Vitamin D 27.4IU	0%
Calcium 255.1mg	0%
Iron 15.7mg	0%
Potassium 6602.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 20.4%

Carbs: 15.5%