Sesame Pork Chops With Asian Glaze

Sesame Pork Chops With Asian Glaze

Asian fare is some of the best foods for you it also tastes great when cooked correctly.

The combinations of the sweet and more sour spices in this dish are what I like the most.

Rice vinegar, ginger, dijon, soy sauce, orange juice, and sesame oil are easy to find in the grocery store.

I used a sugar free brand of brown sugar to reduce the sweetness for dietary reasons.

Start out with a salad topped with poppy seed dressing brings a well balanced alternative to your table.

Adding mashed potatoes, broccoli, and a bit of wine to the meal brings out the texture and flavors of the dish.

Another great side for this dish is brown rice.

Choosing a quality pork chop is a must. Cooking tines and savoring the dish rely on this choice.

I like to use a butterfly chop that is of a thicker cut.

Be sure to use a meat thermometer when cooking pork. You want the internal temperature to reach 145° – 160°.

I love the glaze and one of my favorite ways to present the plate is ladling a bit over my side.

These are the INGREDIENTS you need:

GLAZE:

• 1 tsp sesame seeds
• 1/2 cup rice vinegar
• 1/3 cup brown sugar
• 3 tbsp orange juice
• 3 tbsp mirin
• 1 tsp grated ginger
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• pinch cayenne
• 2 tsp rice vinegar
• 1 tsp sesame oil

CHOPS:

• 4 pork chops
• 1 tbsp vegetable oil

These are the INSTRUCTIONS for preparation:

• Combine all of the glaze ingredients except the sesame oil and 2 tsp rice vinegar. Pat pork chops dry and season with salt and pepper.
• Heat oil in a 12 inch skillet over medium high heat until smoking.
• Add the pork to the skillet and cook until well browned, 4 to 6 minutes. Turn the chops and cook 1 minute longer; trnasfer the chops to a platter and pour off any oil in the skillet.
• Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes.
• Remove the skillet from heat. Transfer chops to a plate, tent with foil, and let rest until the temp reaches 150 degrees (5 minutes).
• When the chops have rested, add any juices to the skillet and set over medium heat.
• Simmer, whisking constantly, until the glaze is thick and caramel colored, 2-6 minutes.
• Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to plate, browned side up, and spread glaze over chops. Serve immediately.

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Sesame Pork Chops With Asian Glaze

Sesame Pork Chops With Asian Glaze. Have dinner ready in under an hour and feel good knowing you have fed your family a healthy option.

4.5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: Japanese

Keyword: glaze, spice

Method: Griddle

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Adjust Servings: 4

Calories: 332.8kcal

Author: Marilyn

Ingredients

GLAZE:

• 1 tsp sesame seeds
• 1/2 cup rice vinegar
• 1/3 cup brown sugar
• 3 tbsp orange juice
• 3 tbsp mirin
• 1 tsp grated ginger
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• pinch cayenne
• 2 tsp rice vinegar
• 1 tsp sesame oil

CHOPS:

• 4 pork chops
• 1 tbsp vegetable oil

Instructions

• Combine all of the glaze ingredients except the sesame oil and 2 tsp rice vinegar. Pat pork chops dry and season with salt and pepper.
• Heat oil in a 12 inch skillet over medium high heat until smoking. Add the pork to the skillet and cook until well browned, 4 to 6 minutes. Turn the chops and cook 1 minute longer; trnasfer the chops to a platter and pour off any oil in the skillet. Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes. Remove the skillet from heat. Transfer chops to a plate, tent with foil, and let rest until the temp reaches 150 degrees (5 minutes).
• When the chops have rested, add any juices to the skillet and set over medium heat. Simmer, whisking constantly, until the glaze is thick and caramel colored, 2-6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to plate, browned side up, and spread glaze over chops. Serve immediately.

Notes

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Nutrition

Serving: 1g | Calories: 332.8kcal (17%) | Carbohydrates: 10.2g (3%) | Protein: 35.1g (70%) | Fat: 16.3g (25%) | Saturated Fat: 3.4g (17%) | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 5.4g | Trans Fat: 0g | Cholesterol: 87.4mg (29%) | Sodium: 320.5mg (13%) | Potassium: 558.9mg (16%) | Fiber: 4.5g (18%) | Sugar: 1.1g (1%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Notes:

The cooking time will be a bit longer the thicker the chop you choose.

When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.