Glazed Sesame Pork Chops Food

GLAZED PORK CHOPS

Steps:

• Preheat oven to 500 degrees F.
• In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them.
• Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F.
• When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately.

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.

MISO MUSTARD PORK CHOPS WITH SESAME GREEN BEANS

Steps:

• Mix the sauce ingredients together in a small bowl. Rub a spoonful of the sauce over each pork chop. Reserve the rest to serve alongside.
• Heat a griddle pan until hot and bring a pan of water to the boil. Drizzle the chops with 1 tsp of the sesame oil. Cook in the griddle pan for 5 mins each side, or until cooked through.
• Meanwhile, cook the beans in the boiling water for 2 mins, then drain. Heat the remaining oil in the same pan, add the beans and sesame seeds, and cook for 2 mins. Serve the chops with the beans, the remaining miso sauce and an extra sprinkling of sesame seeds.

HONEY-GLAZED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
• Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
• While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
• Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
• Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ASIAN GLAZED PORK CHOPS

Steps:

• Sprinkle both sides of chops with seasoning.
• Coat frying pan with oil and set over med high heat.
• When hot add chops and reduce heat to medium and cook until golden about 3 minutes per side.
• Remove chops to a plate.
• Pour sherry or water into pan and using a wooden spoon scrape any brown bits from the bottom of the pan.
• Stir in hoisin sauce (it may not dissolve completely).
• Return chops to pan, cover and reduce heat to med low.
• Simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes.
• Place chops on plate and pour the pan sauce over and top with green onion.

GLAZED PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes., Mix cornstarch and remaining vinegar until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute.

PORK CHOPS WITH GLAZE

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

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.

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)

GLAZED PORK CHOPS

Steps:

• Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill.

SPICY SESAME PORK CHOPS

Steps:

• 1. In a skillet; saute the garlic with a little oil. Do not burn. Just enough to release flavor. Set aside. Toast the sesame seed in a small skillet for just a few minutes. Set aside In a large skillet; brown the chops on both sides till no longer pink. Set aside. ( I removed the chops from the skillet, washed the skillet and returned the chops. I didn't want the browned pieces in the skillet to discolor the sauce)
• 2. In a medium saucepan; mix the soy sauce, honey, chicken broth, corn starch, red pepper flakes, garlic powder, ground mustard, ground ginger, toasted sesame seeds and the sauteed garlic. Simmer until thickened. Remove from heat.
• 3. Pour half the sauce over the chops; add about 1/3 cup of water, cover and simmer in the sauce till tender and the chops have time to absorb the flavors. Turn the chops occasionally so not to burn.
• 4. Heat the remaining sauce. Plate the chops, and pour the remaining sauce evenly over the chops. Garnish with green onions and more sesame seeds if prefer. I sometimes cut up boneless chops brown and pour the sauce over, and serve over rice, it's delicious. This sauce is also good with chunks of sauteed chicken. Enjoy!