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. Add in the rice vinegar and sesame oil 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.
Note
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.
Sesame Pork Chops With Asian Glaze
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. Add in the rice vinegar and sesame oil 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
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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.
These chops were great!
My wife is very particular when it comes to trying new things and she loved them.
Thanks for clarifying the recipe. I thought that was the answer, but wasn’t sure.
It turned out that the orange juice I planned to use was hijacked before I got to it, but I had already started mixing the ingredients. All I had was frozen tangerine fruit pops and that worked great. Thawed, of course.
Will be looking to you for other new treats.
Thanks,
Willy
Wow! That is a unique idea to use the fruit pops. I really need to remember that. We often have the juice pops and I don’t buy much regular juice. What a life saver!! I am so glad you all liked the chops. I am always glad to clarify my recipes. I usually get to writing them for the blog after the fact and my mind goes faster than the fingers. I appreciate you coming back to let me know how they turned out. I hope you find other recipes to try to! Enjoy!
Marilyn,
I love these Asian Pork Chops. Congratulations, you are being featured on Thursday Favorite Things.
Hugs,
Bev
What a surprise Bev!! Thank you so much. You have made me smile tonight. I needed it. Enjoy your week!
I love the glaze for these awesome chops! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday,483.
Come back soon!
Miz Helen
Thank you Miz Helen. We love my Asian glaze on these chops. But it does raise my sugar so I have to Plan to have them. Enjoy your evening!
I am always looking for a new and delicious way for pork chops, this is on my list. Pinned. Thanks for sharing at Encouraging Hearts and Home!
I love pork chops and trade out for chicken at times. But these are so good!! Only thing is they raise my sugar. Thank you for the pin. Have a good week and hope your Mothers Day was rewarding.
Thank you so much for sharing Marilyn, this sounds wonderful.
You are welcome Chas. I am glad it interests you! Have a good weekend.
I do love pork chops!
I do too. Better than red meat. Have a great day Linda!
I love the flavor of ginger in savory dishes. Thanks for sharing at the What’s for Dinner party – have an awesome week!
This sesame pork recipe is delicious. I love how easy it is to make so many different types of recipes with pork. Enjoy your week!
really just have a question while these look super tasty and oh so good are they spicy??
come see us!
No. They aren’t spicy. Really just a tad sweet. Kind of like a teriyaki flavor? There is so little dijon, ginger and cayenne that the soy sauce takes the stronger taste. You can adjust accordingly. Just taste a bit of whatever you like more before you add the sauce to the chops. Thanks for asking!
Oh yummm. You are talking my language!! Pork chops and a new way to make them. I don’t have sesame oil or rice vinegar, but I will. 🙂 Thank you for sharing.
I am glad these chops appeal to you. I love to serve pork dishes. I have even made this glaze on a pork loin!! Yummy. Enjoy your week!
Hey Marilyn,
Made this for dinner and we both enjoyed it. Going to put it up on Best of Long Island and Central Florida.
I no long post to parties but still adding favorite recipes to my blog,
Linda
I know I haven’t seen you in a while. In fact I thought about you a few weeks ago and couldn;t remember your blog name! I am happy you gave this a try and liked it. I will be by to see it when you post. Thank you for thinking of my recipe!! Enjoy your week.
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.