{"id":236,"date":"2013-09-27T18:06:07","date_gmt":"2013-09-27T23:06:07","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=236"},"modified":"2013-09-27T18:06:07","modified_gmt":"2013-09-27T23:06:07","slug":"sesame-pork-chops","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=236","title":{"rendered":"Sesame Pork Chops"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/09\/P1100171.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-237\" alt=\"P1100171\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/09\/P1100171.jpg\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>I found this recipe in some magazine, possibly Rachael Ray.\u00a0 I don&#8217;t know.\u00a0 It&#8217;s very simple and produced a unique flavor of pork chop that wasn&#8217;t so bland.\u00a0 I found that after the initial searing, it helped to cover the chops with a lid to keep them from drying out; it worked very well.\u00a0 It was the first time I bought and used rice vinegar.\u00a0 Enjoy!<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><strong>6 tbsp. soy sauce<\/strong><\/li>\n<li><strong>3 tbsp. brown sugar (I reduced it to 1 tbsp no problem)<\/strong><\/li>\n<li><strong>2 tbsp. rice vinegar <\/strong><\/li>\n<li><strong>4 boneless pork chops<\/strong><\/li>\n<li><strong>1 tbsp. vegetable oil<\/strong><\/li>\n<li><strong>1\/2 cup sesame seeds <\/strong><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li><strong>In a resealable bag, mix soy sauce, sugar, and vinegar.\u00a0 <\/strong><\/li>\n<li><strong>Add pork, marinate 20 minutes.<\/strong><\/li>\n<li><strong>In skillet, heat 1 tbsp. oil over medium high heat.\u00a0 <\/strong><\/li>\n<li><strong>Press seeds into pork on both sides.<\/strong><\/li>\n<li><strong>Cook, turning, 10 minutes.<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; I found this recipe in some magazine, possibly Rachael Ray.\u00a0 I don&#8217;t know.\u00a0 It&#8217;s very simple and produced a unique flavor of pork chop that wasn&#8217;t so bland.\u00a0 I found that after the initial searing, it helped to cover the chops with a lid to keep them from drying out; it worked very well.\u00a0 <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=236\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/236"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=236"}],"version-history":[{"count":1,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/236\/revisions"}],"predecessor-version":[{"id":238,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/236\/revisions\/238"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=236"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}