This is Rachael Ray’s easy and quick recipe for sesame pork chops. I am extremely picky with pork and I don’t know why. I could try ten pork recipes and there may be only one I’d like to make again! So, the fact that this recipe is acceptable to me, is quite shocking.
This is a meal that could be a staple with fresh or frozen boneless pork chops, as most people have the other ingredients in their pantry or fridge all the time.
P.S. buy your sesame seeds in bulk at a discount grocery store. Don’t use your tiny McCormick container for this recipe because you need a half cup of sesame seeds. You’ll go broke, LOL.
- 6 T. soy sauce (reduced sodium is fine, that’s all I use)
- 3 T. brown sugar
- 2 T. rice vinegar (Look in the Asian/ethnic aisle)
- 4 boneless pork chops
- 1 T. vegetable oil
- 1/2 cup sesame seeds
- In a resealable bag, mix soy sauce, sugar, and vinegar. Add pork, cover with plastic wrap, marinate 20 minutes in fridge.
- In skillet, heat 1 T. oil over med-high heat.
- Press seeds into pork on both sides.
- Cook, turning 10 minutes.
- Check for doneness with a digital thermometer.
- Lightly tent the meat and let it rest before serving.
Optional Simple “Leftover Marinade” Pan Sauce:
- I removed the meat from the pan.
- I took the leftover marinade and poured it into the same pan.
- I brought the marinade to a safe and hearty boil for a few minutes (because it did touch raw meat!)
- Then I took a small glass of water (2-3 tablespoons) and added 1-2 tsp. of flour or cornstarch, mix that thoroughly.
- Then add that cornstarch water or flour water to your sizzling marinade in your pan.
- Simmer a few minutes and your marinade will thicken into a delectable sauce.