Teriyaki Pork Chops

We have a three day weekend upon us and I, for one, can totally use it.

A normal 30-something with a busy schedule and two smallish kids would take the three days and catch up on laundry and housework relax. But me? Noooo.

This weekend my almost-40 husband and I are backpacking for my sister’s 30th birthday. As in, ditching the kids at my parents’ farm and hiking in the Dolly Sods wilderness around a 13+ mile loop for three days with six people.

Because, who needs rest and relaxation? Not me.

And who needs running water and bathrooms? Me. Not me.

The views promise to be stunning, and the climate is supposed to match that of the Canadian wilderness. Check it out:

The 17,371 acre Dolly Sods Wilderness in the Monongahela National Forest is part of the National Wilderness Preservation System. It is located in Grant, Randolph and Tucker Counties, West Virginia. The Dolly Sods Wilderness contains much of the Red Creek drainage and contains bog and heath eco-types, more commonly typical to southern Canada. Elevations range from 2,500 to over 4,700 feet.

We’re packing light, and that means clothes AND food. Hot dogs, rice, Ramen, peanut butter, bread and apples. And a water filter, because remember? Yeah. No running water.

And definitely not these yummy teriyaki pork chops we had a few nights ago.

What are your plans for Memorial Day weekend?

Teriyaki Pork Chops

Teriyaki Pork Chops

Teriyaki Pork Chops

Serves 4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
These teriyaki pork chops will have you coming back for more - goes great with fried rice!


  • 4 boneless pork chops (about 3/4)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt


  • 1/4 cup extra virgin olive oil
  • 1/4 cup teriyaki sauce
  • 2 tablespoons champagne vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground pepper
  • 1 lime (juiced and zested)


Whisk together 1/4 cup of olive oil, teriyaki sauce, lime juice & zest, vinegar, garlic salt and pepper in medium bowl.
Add the pork chops to the marinade in the bowl and make sure they are completely coated. Then, place the bowl into the fridge and let it chill for about 30 minutes.
Add 2 tablespoons of olive oil to a large skillet and set it to warm over medium-high heat for 5 minutes. Pull one chop out of the marinade, sprinkle it with sea salt, and then place it in the skillet. Repeat with the other 3 pork chops.
Let the teriyaki pork chops cook for 4 minutes, then flip them and continue cooking for an additional 4 minutes. Take the chops out of the pan and let them rest for 5 minutes before serving.

This is not your average ham and cheese sandwich casserole!

It’s taken over five years for me to make a recipe that was first mentioned to me by a friend at work in 2005. This particular recipe was SO good, that not only have I heard about it from that friend, other coworkers have mention it as well.

You’ve got to try this ham and cheese sandwich thing Missy makes!

I don’t know what’s in it, but that baked ham sandwich recipe from Missy – it’s amazing!

So, finally, for Jack’s birthday party (with 20 guests) I made it. Or, rather…. Them, I made them. TWO delicious, gooey, warm baking dishes of Hot Ham and Cheese Sandwich Casserole using King’s Hawaiian Rolls. Soooo good.

This is not your average ham and cheese sandwich casserole, my foodie friends.

Hot Ham and Cheese Sandwich Casserole

hot ham and cheese sandwich casserole


This is not your average ham and cheese sandwich casserole!
Prep time
Cook time
Total time
Serves: 48
  • 2 24-packs King's Hawaiian Rolls (Party Potato Rolls are an okay substitute)
  • 1 pound shaved Virginia ham
  • 24 slices Swiss cheese
  • 1½ sticks butter
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried onions
  • 2 teaspoons poppy seeds
  1. Slice the King's Hawaiian rolls in half. Line the bottom of two 9X11 baking pans with the bottom halves of the rolls, 24 in each pan (they should just fit). Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.
  2. In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour equal parts of the sauce over top of the rolls, and then sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours - or overnight (better).
When You're Ready to Bake:
  1. Preheat the oven to 350°F. Place the covered baking dishes in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature. Makes 48 mini sandwiches.


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