Apricot
05-10-2007, 06:59 PM
I made this for dinner tonight and it was amazingly simple and delicious. I was uncertain about the flavor of the mustard but it blended so nicely creating a sticky sweet/sour type of glaze. It was so good, even my super picky undersized 2 y/o who generally refuses to eat most meats ate this (eagerly).
Glazed Pork Chops with Asian Flavors
If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark,remove them from the skillet and allow them to rest, tented with foil,for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
Serves 4
1 teaspoon sesame seeds
Glaze
1/2 cup rice vinegar , plus an additional 2 teaspoons
1/3 cup light brown sugar
3 tablespoons orange juice
2 tablespoons Dijon mustard
3 tablespoons mirin
1 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1. Toast sesame seeds in small dry skillet over medium heat,stirring frequently, until lightly browned and fragrant, 3 to 5minutes, set aside in small bowl. Combine all glaze ingredients except2 teaspoons rice vinegar in medium bowl; mix thoroughly and set aside.Following illustrations below, trim chops and slash through fat andsilver skin with sharp knife, making 2 cuts about 2 inches apart ineach chop (do not cut into meat of chops). Pat chops dry with papertowels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heatuntil smoking. Add pork to skillet and cook until well browned, 4 to 6minutes. Turn chops and cook 1 minute longer; transfer chops to plateand pour off any oil in skillet. (Check internal temperature of thinnerchops; see note above.) Return chops to skillet, browned side up, andadd glaze mixture; cook until center of chops registers 140 degrees oninstant-read thermometer, 5 to 8 minutes. Remove skillet from heat;transfer chops to clean platter, tent with foil, and let rest 5minutes.
3. When chops have rested, add any accumulated juices to skillet andset over medium heat. Simmer, whisking constantly, until glaze is thickand color of dark caramel (heatproof spatula should leave wide trailwhen dragged through glaze), 2 to 6 minutes. Add remaining rice vinegarand return chops to skillet; turn to coat both sides with glaze.Transfer chops back to platter, browned side up, and spread remainingglaze over chops. Garnish chops with reserved sesame seeds and sesameoil. Serve immediately.
Glazed Pork Chops with Asian Flavors
If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark,remove them from the skillet and allow them to rest, tented with foil,for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.
Serves 4
1 teaspoon sesame seeds
Glaze
1/2 cup rice vinegar , plus an additional 2 teaspoons
1/3 cup light brown sugar
3 tablespoons orange juice
2 tablespoons Dijon mustard
3 tablespoons mirin
1 tablespoons soy sauce
1 teaspoon finely grated fresh ginger
Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
Table salt and ground black pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1. Toast sesame seeds in small dry skillet over medium heat,stirring frequently, until lightly browned and fragrant, 3 to 5minutes, set aside in small bowl. Combine all glaze ingredients except2 teaspoons rice vinegar in medium bowl; mix thoroughly and set aside.Following illustrations below, trim chops and slash through fat andsilver skin with sharp knife, making 2 cuts about 2 inches apart ineach chop (do not cut into meat of chops). Pat chops dry with papertowels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heatuntil smoking. Add pork to skillet and cook until well browned, 4 to 6minutes. Turn chops and cook 1 minute longer; transfer chops to plateand pour off any oil in skillet. (Check internal temperature of thinnerchops; see note above.) Return chops to skillet, browned side up, andadd glaze mixture; cook until center of chops registers 140 degrees oninstant-read thermometer, 5 to 8 minutes. Remove skillet from heat;transfer chops to clean platter, tent with foil, and let rest 5minutes.
3. When chops have rested, add any accumulated juices to skillet andset over medium heat. Simmer, whisking constantly, until glaze is thickand color of dark caramel (heatproof spatula should leave wide trailwhen dragged through glaze), 2 to 6 minutes. Add remaining rice vinegarand return chops to skillet; turn to coat both sides with glaze.Transfer chops back to platter, browned side up, and spread remainingglaze over chops. Garnish chops with reserved sesame seeds and sesameoil. Serve immediately.