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.
Want more Chinese goodness? Click on these Good Fortune Meals for Chinese New Year.
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 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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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.