Tuesday, July 24, 2018


1 tsp sesame seeds
1/2 cup rice vinegar
1/3 cup brown sugar
3 tbsp orange juice
3 tbsp mirin
1 tsp grated ginger
2 tbsp Dijon mustard
1 tbsp soy sauce
pinch cayenne

4 pork chops

1 tbsp vegetable oil


Combine all of the glaze ingredients.

 Rinse pork chops, dry with paper towel and season with salt and pepper.

Heat oil in a 12 inch skillet over medium high heat. Add the pork to the skillet and cook until well browned, 4 to 6 minutes on one side. Turn the chops and cook 1 minute longer.

Place the chops on platter. Pour off any oil in the skillet.

 Return the chops to the skillet, browned side up, and add the glaze. Cook over medium heat for 5-8 minutes.

 Remove the skillet from heat. 

  whisk the glaze constantly, until the glaze is thick and caramel colored for about 2-6 minutes.

 Return chops to skillet; turn to coat both sides with glaze. Put the chops back on a plate, browned side up, and spread glaze over the chops. Serve immediately


1 comment:

  1. Linda this is one dish that Larry will love. He loves Asian foods. I'm out of Brown Sugar at this time but will get some and try it. Knowing Larry he will want his hot sauce also. Maybe I can hide it when I make this. Thank you for another winner. Give Gabe & MM my love. Love to you also dear friend.