Asian Sesame Pork Chops Food

HOISIN GINGER SESAME PORK CHOPS

Steps:

• Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
• Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
• Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.

KOREAN STYLE PORK CHOPS

Steps:

• Preheat oven to 400 F degrees.
• In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.
• Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.
• Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

SESAME PORK MILANESE

Steps:

• Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
• Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
• While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.

ASIAN SESAME PORK CHOPS

Steps:

• 1. In a shallow oven safe baking dish, combine oils, water, soy sauce, lemon juice, hoisin, Worcestershire sauce, black pepper, sugar, cayenne and garlic; stir to combine. Add pork chops, and turn to coat evenly. Cover and refrigerate for at least 4 hours.
• 2. Preheat oven to 375ºF. Bake marinated pork chops in preheat oven for 35 to 40 minutes, basting meat often with marinade.
• 3. Remove from oven and place chops on a warm plate. Carefully pour marinate into a small saucepan. Bring to a simmer and add mushrooms. Cook 5 to 8 minutes or until mushrooms are cooked. Pour cornstarch, stir for 1 minute or until gravy is thickens
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=SUZEDnSDI48

ASIAN MARINATED PORK CHOPS

Steps:

• Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.
• Preheat the oven to 375 degrees F.
• Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.
• Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

SWEET AND TANGY ASIAN PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.

ASIAN GRILLED PORK CHOPS

Steps:

• In a large re-sealable plastic bag place, oils, soy sauce, brown sugar, ginger and garlic; mix well.
• Add pork chops.
• Marinate in refrigerator 30 minutes- 2 hours.
• Remove from marinade and discard marinade. Grill over medium coals 6 to 7 minutes per side or until pork is cooked through.

GLAZED SESAME PORK CHOPS

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.

THAI PORK CHOPS AND SESAME NOODLES

Steps:

• In small bowl, whisk together soy sauce, cornstarch, sugar, salt and pepper.
• Place in plastic bag and add pork.
• Seal and turn to coat.
• Chill for 1 hour, or up to overnight.
• Cook noodles according to package directions.
• Drain well and toss with onions, sesame oil, salt and pepper flakes.
• Meanwhile, heat skillet over medium high heat, add peanut oil, snow peas and carrots, cook, tossing frequently, about 5 minutes until crisp tender and set aside.
• Add one more tablespoon oil and sear pork chops, about 2 to 3 minutes per side, or until done.
• Add vegetables back to pot and toss to coat.
• Serve over noodles.

ASIAN GLAZED SESAME PORK CHOPS

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)