Best Glazed Sesame Pork Chops Recipes

GLAZED SESAME PORK CHOPS

Glazed Sesame Pork Chops image

Make and share this Glazed Sesame Pork Chops recipe from Food.com.

Provided by Oolala

Categories Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/2 teaspoon salt
1/4 teaspoon black pepper
5 center-cut pork chops, 1-inch thick
2 teaspoons dark sesame oil
3/4 cup low sodium chicken broth
2 tablespoons sesame seeds, toasted
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Steps:

Sprinkle 1/4 teaspoons salt and pepper over both sides of the pork.
Heat oil in a large skillet over medium-high heat.
Add the pork and cook 3 minutes per side or until browned.
Add 1/4 teaspoons salt, broth and remaining ingredients; cover, reduce heat and simmer 20 minutes.
Uncover, simmer an additional 20 minutes or until tender. Serve pork with the sauce.

Nutrition Facts : Calories 325.1, Fat 19.6, SaturatedFat 6.2, Cholesterol 89.2, Sodium 409.3, Carbohydrate 5.3, Fiber 0.7, Sugar 3.5, Protein 30.9

ASIAN GLAZED SESAME PORK CHOPS

ASIAN GLAZED SESAME PORK CHOPS image

Super easy, fantastic flavor. Definitely a dish for all tastes. Men love those thick cut chops!

Provided by Susan Auten

Categories Steaks and Chops

Time 25m

Number Of Ingredients 13

Ingredients

4 boneless center cut pork chops (at least an inch thick)
1 Tbsp sesame oil
2 Tbsp olive oil
3 clove cloves garlic - sliced
4 slice slices fresh ginger - peeled
2 Tbsp toasted sesame seeds
salt & pepper
FOR THE GLAZE
1 jar(s) 16 oz. jar apricot preserves
2 Tbsp terriyaki sauce
1 Tbsp soy sauce
1 Tbsp fresh grated ginger
2 Tbsp cloves finely minced garlic

Steps:

1. Blend all glaze ingredients together well and set aside.
2. In a large shallow fry pan, heat both oils. Add Garlic and Ginger slices until they're golden brown. Remove and discard. Salt and pepper both sides of the chops. Sear/brown them quickly in the flavored oil. Remove from pan and set aside, covered with foil.
3. Turn up the heat and deglaze the pan with the Glaze Sauce, stirring vigorously with a whisk. After about five minutes, turn down the heat and return the chops to the sauce, turning once to coat.
4. Cover and allow to cook over low heat for 15 mins or until chops are just firm to finger pressure. Remove chops and set aside to rest (cover with foil to retain heat). Bring the sauce back to the boil and keep stirring until desired thickness. Return chops to sauce just before serving and sprinkle with toasted sesame seeds.
5. Best served over jasmati rice. (To kick the rice up a notch: throw in 2 - 3 thick slices of fresh ginger in the water - remove before serving)

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