Teriyaki Butterfly Pork Chops

• 1/4 cup teriyaki sauce
• 1/4 teaspoon white wine or chicken broth
• 3 tablespoons vegetable oil
• 2 to 3 tablespoons minced fresh cilantro
• 3 to 4 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 2 boneless butterflied pork chops (1/2 inch each)
• 1 teaspoon cornstarch

1. 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.
2. 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 145u0b0. Let meat stand 5 minutes before serving.
3. 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.

teriyaki sauce, white wine, vegetable oil, fresh cilantro, garlic, red pepper, pork chops, cornstarch

Taken from www.tasteofhome.com/recipes/teriyaki-butterfly-pork-chops/ (may not work)