Asian fare is some of the best foods for you and 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. Adding mashed potatoes, broccoli, and a bit of wine to the meal following up after a salad brings a well balanced alternative to your table.
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Sesame Pork Chops With Asian Glaze
Prep
Cook
Total
Yield 4
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.
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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I dislike tough pork chops like you get when they’re fried and overcooked so I only eat them at home. I would LOVE your pork chops.
Thanks Maureen! I am spoiled about pork. I only buy the best meat, am careful not to undercook, but like you over done is the dogs dinner. I must confess I love butterfly chops, thick, a bit of fat for juic, and no bone. A bit of a pork snob, I guess! Good to see you again.