Spicy Sesame Pork Chops

Cassie *


These were delicious glazed chops.

I say were, because they didn't last long.

We love spicy and these have just the right amount of heat.

They make a great appetizer served in chunks, pork or chicken..

We especially like this served over rice.

My pictures

★★★★★ 4 votes
40 Min


bone in pork chops, or boneless
3 clove
garlic, minced
1 c
chicken stock
1/2 c
soy sauce
1/2 c
2 Tbsp
corn starch
1/2 tsp
ground ginger
1/2 - 1 tsp
red pepper flakes ( optional) makes the sauce really good though
2 Tbsp
sesame seeds, toasted
1/2 tsp
ground mustard
1/2 tsp
garlic powder
3 - 4
thin sliced green onions, optional for garnish
1/3 c
oil for browning chops


1In 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)
2In 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.
3Pour 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.
4Heat 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.


About this Recipe

Course/Dish: Pork, Steaks and Chops