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I’m always on the look out for new pork dishes. We don’t eat pork a whole lot but when we do there are only 2 or 3 recipes I use to cook it. This means whenever we have pork it gets boring quickly.
I found a recipe for Honey and Sesame glazed pork chops and thought it sounded interesting. Of course I can’t leave well enough alone so I started tweaking it. We don’t like our main dishes to be too sweet so I cut down on the honey and I added in the soy sauce to give it a more Asian flavor.
Also, the green beans were supposed to be cooked separately but I thought they would taste good with the glaze on them. Turns out I was right. Putting the green beans in the pan with the pork chops was the right decision.
I really liked this dish because it was quick and easy. I had no problem coming home after work and making this tasty dish. I thought the flavor was really good but the sauce wasn’t quite thick enough. I might add in a little bit of cornstarch next time in order to thicken it up and have it stick to the pork chops.
- 1/2 c. chicken broth
- 1/4 c. honey
- 1 Tablespoon sesame oil
- 1 Tablespoon Dijon mustard
- 4 Tablespoons soy sauce
- 4 boneless pork chops
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 2 teaspoons sesame seeds
- 12 oz. fresh green beans in a steamer bag
- In a small saucepan combine the chicken broth, honey, sesame oil, Dijon mustard, and soy sauce. Bring to a boil, whisking occasionally. Reduce heat to medium low and cook for 10 minutes or until it begins to thicken.
- Heat a large skillet over medium heat.
- Sprinkle the pork chops with the salt and pepper.
- Add olive oil to the skillet and add pork chops. Cook 5 minutes per side.
- Pour the honey mixture over top of the pour and sprinkle with sesame seeds.
- Cook the green beans according to package directions. Add to the pan with the pork and honey sauce and cook for 2 minutes.
Recipe Adapted from Cooking Light December 2015.