Best Sesame Butterfly Pork Chops Recipes

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TONKATSU-STYLE BUTTERFLIED PORK CHOPS WITH WATERCRESS SALAD



Tonkatsu-Style Butterflied Pork Chops with Watercress Salad image

Provided by Food Network

Categories     main-dish

Time 2h18m

Yield 2 servings

Number Of Ingredients 16

2 rib pork chops (each about 3/4 inch thick and about 10 ounces)
1/4 cup rice-wine vinegar
1 teaspoon soy sauce
1 teaspoon sugar
A few drops of Japanese sesame oil
1 quart of peanut oil or vegetable oil
Flour for dredging
1 jumbo egg, beaten
2 cups panko crumbs*
2 loosely packed cups watercress leaves
1/2 cup minced tomato
1 tablespoon finely minced scallion
1/4 cup mung bean sprouts
1 tablespoon plus 1 teaspoon rice-wine vinegar
A few drops of Japanese sesame oil
Coarse salt to taste

Steps:

  • Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone. This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone. Spread each chop out in the shape of a butterfly.
  • Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver. Pound until each flap is an even 1/4-inch thick.
  • Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil. Place the pounded pork chops in a wide, shallow dish and pour the marinade over them. Marinate in the refrigerator, turning occasionally, for 2 hours.
  • When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees.
  • While the oil is heating, remove pork chops from the marinade and shake off liquid. Dredge chops in flour, making sure to cover all spots of the meat and bone. Then dip the chops in the beaten egg, and let the excess egg drip off. Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone.
  • When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches). Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether. Remove and drain on paper towels.
  • While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil. (Make sure the salad has a light taste of the sesame oil; if not, add a little more.) Season with salt.
  • Place each chop on a large dinner plate and season with coarse salt. Strew each chop with the watercress salad and serve immediately.
  • *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp. They are available at Japanese groceries.

OLD-FASHIONED BUTTERFLIED PORK CHOPS



Old-Fashioned Butterflied Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

1/4 pound fresh pork loin meat
2 tablespoons flour
2 tablespoons bread crumbs
1 egg
Salt
Pepper

Steps:

  • Preheat a deep fryer or a pot of oil to 350 degrees F.
  • Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
  • Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

BUTTERFLIED PORK CHOP DINNER



Butterflied Pork Chop Dinner image

The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Steps:

  • In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.

Nutrition Facts : Calories 421 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 991mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 24g protein.

SESAME BUTTERFLY PORK CHOPS



Sesame Butterfly Pork Chops image

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

Provided by LAURIE

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (1/4 lb) boneless center cut pork chop, butterflied, about 1 lb
1 teaspoon sesame oil
2 tablespoons sesame seeds
1 teaspoon ginger, powdered
2 tablespoons soy sauce
1/4 cup dry white wine
1/2 lb mushroom, fresh and sliced
2 green onions, with tops, sliced
1 teaspoon butter

Steps:

  • Heat sesame oil in large nonstick pan over medium.
  • Add chops and sprinkle with sesame seed and ginger.
  • Cook until browned on both sides.
  • Add soy sauce and white wine to skillet, then add mushrooms and onions.
  • Stir gently 1 to 2 minutes to saute vegetables.
  • Remove chops to serving platter.
  • Add butter to pan, stirring constantly to deglaze pan.
  • Pour mushroom-onion sauce over chops.

Nutrition Facts : Calories 300.1, Fat 14.9, SaturatedFat 4.7, Cholesterol 85.2, Sodium 566.4, Carbohydrate 4.7, Fiber 1.4, Sugar 1.6, Protein 33.9

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